Do you ever buy a packet of Filo pastry and use only a small amount of it only to be left what you are going to do with the rest of the packet?! Maybe it is just me. I made a Slimming World friendly pie for Simon and my mum and it only called for one sheet of Filo pastry. So I decided the kids and I would use the rest in a sweet recipe. As they are often reluctant to try crumble and recipes with stewed fruit (please read here, wouldn’t touch stewed fruit with a barge pole) I decided to try and alter the texture of the cooked fruit with masses of crushed bourbon biscuits, and a couple of tablespoons of Sweet Freedom Spiced Orange Choc Shot. The kitchen smelt amazing while we had this on the stove! I would have happily eaten the oranges, crushed biscuits and Choc Shot mixture straight from the pan. I was instead on my best behaviour as Seb was in charge of the pan and I didn’t want to be admonished by a six year old!
This recipe was so much fun to make; the kids had fun crushing biscuits and painting the filo pastry with melted butter. It’s true that the filo pasty sheets are fragile and they did need help moving single sheets before painting them, but we didn’t have any major mishaps! Also we put the melted butter in a wider based bowl than the last time we worked with filo pastry so I didn’t have any melted butter to clear up!
- 100g melted butter
- 3 oranges, peeled
- 4-5tbsp of light muscovado sugar
- 100g bourbon biscuits (or any other chocolatey biscuits)
- 100g walnuts
- 2 tbsp. Sweet Freedom Spiced Orange Choc Shot
- 50g chocolate chips
- 1 pack of filo pastry
- Icing sugar for dusting
- Preheat the oven to 200°c and put a silicone baking sheet on a baking tray.
- Slice the oranges into bite-sized pieces, bash the walnuts and crush the chocolate biscuits.
- Put a couple of tbsp. of melted butter into a saucepan and add the oranges over a low heat.
- Add the walnuts, crushed biscuits and the Choc Shot and mix all well. You should have a sticky chocolatey mess. It should be thick and not runny.
- Lay a single sheet of filo pastry on the silicone baking mat and paint with melted butter and add a sprinkling of the muscovado sugar.
- Add another sheet of filo pastry and repeat step five. Continue until you have used all the sheets of filo pastry.
- Place the filling down one long side of the pastry and roll it up to make a long sausage, tucking the ends in as you role (I did this bit).
- Ensure the strudel is seam-side down and brush with melted butter and the remaining muscovado sugar.
- Bake in the oven for 35-40 minutes until golden and crisp and the pastry is cooked through. Leave to cool for 10-15 minutes before sprinkling with icing sugar and serving with ice cream and/or more Choc Shot.
Two out of the three kids loved this recipe so I am counting it as a win. I thought it was yummy and would have happily scoffed the whole strudel all by myself. The only thing that stopped me is that I had had quite a cake-heavy day and I really thought I should lay off more sweet treats or I would have had a sugar rush all night!