for 8 pieces

Filling

500 g	plums, pitted, diced (yields approx. 400 g)
1 tsp	ginger, finely grated
2 tbsp	liquid honey

To shape the pastry rolls

1 parcel	strudel pastry (approx. 120 g)
30 g	butter, melted, left to cool

Yoghurt dressing

150 g	plain greek yoghurt
2 tbsp	icing sugar
1 tsp	lemon juice
a little	cinnamon to sprinkle

How it's done

Filling

Mix the plums, ginger and honey.

To shape the pastry rolls

Carefully separate the pastry sheets, brush two sheets with butter, place a second sheet of pastry on top of each, quarter each one lengthwise. Spread the filling in the middle of the pieces of pastry, roll up, press the ends together gently, place seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven and allow to cool slightly.

Yoghurt dressing

Mix the yoghurt with the icing sugar and lemon juice. Serve with the plum rolls, sprinkle with a little cinnamon.

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