Ingredients   

6 feijoas, peeled and cut into small pieces
2 sheets filo pastry
1 tablespoon water
1 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons flour
¼ cup pistachios, roughly chopped or sliced almonds

Topping

2 tablespoons pistachios, roughly chopped or sliced almonds
1 beaten egg with 1 teaspoon water, for brushing
Icing sugar

Method    

Preheat oven to 180°C on fan bake and grease an oven tray

Place feijoas, cinnamon, water, and brown sugar into a saucepan and cook gently for 10 minutes or until soft. Allow to cool

Add pistachios or almonds and flour and mix well

Lightly flour a surface and place the pastry flat. Spoon strudel mixture in a line at the edge of the pastry, leaving 2.5cm at the ends. Fold up the edges and roll the feijoa mixture over. Place on the baking tray

Brush strudel with egg wash and make slits for steam to escape

Bake the strudel for 35-40 minutes or until golden brown. Allow to cool for 10 minutes before serving

Dust with icing sugar and sprinkle with extra pistachios. Serve warm with yoghurt