POTATO ALMOND STRUDEL

Preparation Method :

• Layer pastry sheets together, brushing each with butter.
• Shape filling into a 10 cm x 25 cm rectangle along centre of pastry.
• Fold in short ends; roll over to enclose filling.
• Place strudel on greased oven tray, seam side down, brush with butter, bake in moderate oven about 40 minutes or until strudel is browned.
• Serve strudel warm or cold, dusted with sifted icing sugar, if desired.

Filling:

• Push potato through fine sieve.
• Beat yolks and sugar in small bowl with electric mixer until pale and thick.
• Stir in potato, nuts, rind and fruit.