Fruit Strudel

Ingredients.

1 block of frozen puff pastry (about 500g), defrosted

100g/4oz/half a cup of sugar

a little soya milk for sealing and glazing

2 cups of fruit - red and black currants are great in the summer, apples go well in autumn

Preheat oven to 180C/360F. Roll the pastry into one wide rectangle and place the fruit and sugar in a line in the middle. Lift up the edges and crimp together using the soya milk. Seal up the ends and glaze the top with soya milk. You can also sprinkle a couple of teaspoons of sugar over the top. Bake in the oven for 25-35 minutes or until the pastry is cooked. Great served with soya cream or Swedich Glace ice cream.