Using feijoas takes this strudel from its Austrian origins and firmly places in the heart of New Zealand. 

 Serves 2-4

1 cup feijoa flesh (scooped out of the skins), chopped small

1 granny smith apple, grated or diced very small

1 TB honey

2 tablespoons golden raisins

1Ž2 vanilla pod, split and seeds scooped out

1Ž2 cup fresh breadcrumbs

2 TB long thread coconut, toasted

Zest from 1Ž2 lemon

50g butter, melted

4 sheets filo pastry

Ice cream to serve

1. Preheat oven to 180 C. Line a tray with baking paper.
2. Combine the feijoa, apple, honey, golden raisins and vanilla into a saucepan and bring to a simmer over a low heat. Cook for 1-2 minutes. Cool.
3. In a bowl, combine breadcrumbs, coconut and lemon zest. Drizzle in half the melted butter and combine.
4. To assemble the strudel first lay out the filo sheets, one on top of the other brushing melted butter between each layer. Work quite quickly when you do this – but don’t stress – so that the sheets don’t try out too much. Brush the top layer with butter too.
5. Spoon the breadcrumb mix in a narrow row along the long edge of the pastry, about 10cm above the bottom edge and 3-4cm shy of either side. Pile the cooled fruit filling on top of this. Bring the edge of pastry closest to you up over the filling and start to roll it up, tucking in the sides/ends about halfway through and continuing to roll up.
6. Carefully place the strudel on the lined baking tray, seam side down. Brush the top with melted butter.
7. Bake for about 15-20 minutes, or until a light golden colour.
8. Dusted with icing sugar and serve warm thick slices, cut on an angle, with vanilla ice cream.