Blueberry And Plum Strudle
5 Sheets of Filo Pastry
2-3 Tablespoons Brandy
3 Tablespoons Jam
½ Teaspoon Cornflour
Icing Sugar to Dust
Whipped Cream to Serve
Preset the oven to 180 degrees.
Grease a baking tray and line with parchment paper.
Stone and quarter the plums. Then cut the quarters in half.
In a bowl, mix the plums, blueberries, jam, brandy and cornflower, which will thicken the juices.
Spread a clean tea towel on the counter. Layer 5 layers of filo, brushing with melted butter in between. Brush to top layer and spread the ground almonds and breadcrumbs or just almonds if you prefer. Spread the fruit mixture leaving a 4cm border. Roll with the help of the tea towel and place on prepared baking tray. Put in the oven and bake till golden and fruit is cooked.
Allow to sit for about 10 minutes, then dust with the icing sugar and serve with whipped cream.