280g Apple and Cinnamon Puree
Pulp 1 Passionfruit
6 Sheets Filo Pastry
60g Butter, melted
2 Tablespoons Chelsea Demerara Sugar, mixed with 1 Teaspoon Ground Cinnamon
Cream or Ice Cream

1 : Preheat oven to 200oC.
2 : Combine apple mixture and passionfruit and set aside.
3 : Layer three sheets of pastry, brushing between each pastry sheet with butter and sprinkle with 2 teaspoons of sugar mixture. Cut in half lengthways. Repeat with remaining pastry.
4 : Place a quarter of apple mixture onto end of each pastry strip, fold side in, roll up.
5 : Place strudels onto a lightly greased oven tray. Brush with butter and sprinkle with remaining sugar mixture. Bake at 200oC for 8-10 mins or until golden brown and crisp.