This week we go to Persia for a filo-pastry butternut squash and halva strudel.
What you will need - for 6 portions
4 half filo leaves
500g acorn squash that was peeled and boiled till soft and pureed
50g vanilla halva
1 tsp ground cinamon
50g white soft raisins
1 tbsp fresh honey
Add halva, raisins, cinamon and honey to pot of pureed squash and mix with spoon
Take olive oil and brush lightly on one sheet of filo pastry then lay second filo pastry and lay cross ways. Brush with olive oil and repeat, forming a star shape with all 4 sheets of filo. Add more olive oil.
Take 1 Tbsp of squash mix and place into centre of filo star. Fold ends together, creating a parcel whild holding in the center. Repeat with the filo, creating a flower shape. Fold, scrunch and repeat - and you will end up with a rose-shaped filo pastry ready for the oven. Place onto baking tray.
Bake at 180 degrees celsius until it is deep and golden. Add some icing sugar when done and serve with cream.