Pumpkin & Apple Strudel
Apples (sour) 3
Brown Sugar 170 g
Fillo dough 500 g
Peel and dice the pumpkin. Bake in the oven at 1800 C for 30 minutes. Peel and dice the apples and put together with the raisins and chopped walnuts in a bowl. Add some lemon zest and lemon juice. Add the sugar and mix well. Take the pumpkin out of the oven and mix with the apples. Spread out the filo dough on a floured surface. Spread the filling like a little wall along the long side of the dough. Keep a bit of space on all sides. Fold over the sides to prevent the filling form falling out. Now, roll the dough, wrapping the filling. Bottom to top of the fillo dough. Close the dough at both ends. spread some butter on top and bake for 40 minutes at 1700. Let it cool down and cut in desired size to serve.
Sweet Plum Jam
Wash plums and remove stalks. Place fruit, lemon juice and water in a large, deep, heavy-base pot and bring to boil, stirring frequently. Reduce heat and simmer until the plums have softened in about 40 minutes. Keep on low heat and add sugar. Stir in butter to help reduce frothing. Set at desired consistency.
(Courtesy: Chef Sujeet Singh, Radisson, Noida)