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| Mango strudel |
Mango Strudel Cream
Cheese Recipe
I made a Mango Strudel Cream Cheese with Filo Pastry the
other day and surprisingly it turned out really good. It isn’t difficult to
make.
The
two most important things to make this Mango Strudel delicious are being
generous with butter and choosing the right kind of ripe mango.
I
would suggest using Kensington Pride mango for this recipe as it has excellent
flavour, juicy and it’s aromatic.
Ingredients
250
gm cream cheese (room temperature)
150
gm unsalted butter (room temperature)
3
tbsp of caster sugar
1
tsp vanilla extract
1
egg
6
filo pastry sheets
1
tbsp icing sugar for dusting
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| Filo Pastry |
Procedure
Pre
heat oven to 160 C (fan baked)
Using
an electric hand mixer, combine the cream cheese, sugar and vanilla extract. Beat
until smooth and creamy.
Add
in the egg and beat well.
Place
a sheet of baking paper on your work place. Lay a sheet of filo pastry on the
baking paper. Brush generously with melted butter.
Top
with another sheet and brush with butter. Repeat until you have used all the
sheets.
Spoon
and spread the cheese mixture over the centre of the filo sheets horizontally,
about 3 ½ inches wide, leaving a small a border along the edges.
Top the
cheese spread with sliced mango. Fold in the ends of the pastry and roll up, enclosing
the filling.
Brush
the edges with butter to stick it down.
Brush
the top surface with the remaining butter.
Lift
the baking sheet carefully onto the baking tray and bake the pastry for 20 to
25 minutes until the pastry is crisp and golden.
Transfer
to a wire rack to cool for 30 minutes.
Slice
it, dust with icing sugar and devour it immediately.
Enjoy!
