CARROT STRUDEL ROLLS
This was a very early recipe I adapted after a weekend at Solar Springs, Bundanoon. Its one of the first things I cooked in my Bedourie Camp Oven. Long before I started to make Youtubes. The original recipe had almonds but my preference is for chopped walnuts.
Ingredients: Makes 6
1 Cup Grated Carrot
1/3 Cup grated tasty cheese
1/2 cup chopped walnuts (or substitute almonds)
1 small onion, chopped and lightly sautéed in a little butter
Black pepper, sage and coriander to taste (large pinch of each)
9 sheets of Filo Pastry cut in half making a total of 18 (If frozen removed from freezer 2 hours prior and leave at room temperature) Cover with damp cloth while making.
Extra small amount of melted butter for brushing
Sesame seeds for sprinkling on top
Mix together all ingredients except Pastry and Butter
Take three 1/2 sheets of Filo lay on top of each other and lightly brush with melted butter.
Place heaped tablespoon (1/6th) of the carrot mixture at one short end and roll up to form a parcel.
Brush with melted butter and top with a sprinkle of sesame seeds.
Cook in preheated camp oven at 200C/390F for about 30 minutes.
I dip them in sweet chilli sauce.