Ingredients
- 1 bunch rhubarb, washed, ends trimmed, cut into 5cm lengths diagonally
- 2 x 250g punnets strawberries, washed, hulled, halved
- 55g (1/4 cup) caster sugar
- 2 teaspoons rosewater
- 8 sheets filo pastry
- 50g butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon almond meal
- 1 x 250g ctn creme fraiche
- 2 tablespoons icing sugar mixture
- 1 teaspoon vanilla bean paste
- Icing sugar mixture, to dust
Method
- Step 1Preheat oven to 150°C. Place the rhubarb and strawberries in a roasting pan and sprinkle over the caster sugar. Roast in oven, turning once, for 30 minutes or until rhubarb is tender and syrup thickens slightly. Transfer to a heatproof bowl and add the rosewater. Set aside for 15 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 3 hours to chill.
- Step 2Meanwhile, increase oven temperature to 180°C. Line 2 baking trays with non-stick baking paper. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Sprinkle with 1 teaspoon of brown sugar and 1 teaspoon of almond meal. Top with another filo sheet and lightly brush with butter. Continue layering with remaining filo, butter, sugar and almond meal. Use a small sharp knife to cut the filo stack lengthways into three 10cm-thick lengths. Cut each length into six 5.5cm rectangles (you should have eighteen 5.5cm x 10cm rectangles). Place on the lined trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and crisp. Set aside on trays to cool.
- Step 3Combine the creme fraiche, icing sugar and vanilla in a bowl.
- Step 4Place a filo rectangle on each serving plate. Spread with half the creme fraiche mixture. Spoon over half the strawberry mixture. Continue layering with remaining filo, creme fraiche mixture and strawberry mixture, finishing with a layer of filo. Dust with extra icing sugar and serve immediately.
- High fibre
- High protein
- Lower gi
Nutrition
1510 kj
Energy
27g
Fat Total
16g
Saturated Fat
6g
Fibre
6.5g
Protein
24g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 3 up to 1 day ahead. Store the strawberry and creme fraiche mixtures covered in the fridge. Store the filo in an airtight container. Continue from step 4 just before serving.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste
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