We decided to forgo easter eggs this year and instead took a trip to the Akatarawa Blueberry farm to pick our own organic blueberries. It’s getting towards the end of the season but they are still good quality for cooking and freezing. The farm closes at the end of April I think. We delivered some around to mum as her easter egg for something a little different. My freezer is now groaning with stewed apple, stewed blueberries and frozen blueberries. Can’t wait to make blueberry and apple turnovers for dessert. Also thought I might try the berry and apple strudel recipe in this month’s Healthy Food magazine which was the winning baking recipe.
Berry & Apple Strudel
3 Braeburn or Granny Smith Apples
¼ cup dried apricots, chopped
1 tablespoon custard powder
1 teaspoon cinnamon
1 teaspoon mixed spice
½ cup blueberries (fresh or frozen)
6 sheets filo pastry
1 tablespoon trim milk
Icing sugar
Preheat oven to 180oC
Grate apples
Add chopped apricots, custard powder, cinnamon, mixed spice. Stir. Add blueberries, Stir again.
Lay filo in a baking dish. Spread filling down one side. Carefully roll the strudel.
Lightly brush the top of pastry with milk.
Bake for 15-20 minutes or until golden brown. If pastry browns too quickly, lower the heat a little. Remove from oven and dust with icing sugar.
Sounds great well done
Thanks, not that much of a sacrifice though – the blueberries lasted way longer and are much better for you than easter eggs! All that tin foil and packaging makes me cringe- the eggs seem to get bigger and bigger each year.