• 200g Carrot, peeled & grated
  • 5g      Cumin powder, toasted
  • 5g      Coriander powder, toasted
  • 250g Butter, clarified
  •           Filo Pastry
  •           Sesame Seeds
  •           Salt


  • Season the carrot with the cumin, coriander and a little salt.
  • Lay out a sheet of pastry & brush with butter, then add another sheet ontop, and continue till you have four sheets.
  • Place enough of the carrot to extend from one side to the other, we will be rolling like a cigar shape. Ensure you have enough filling, though not too much that you cannot roll the strudel twice in the pastry.
  • Ensure you roll the strudel tightly as you can, brush the end of the pastry with some butter, this will acts as a glue to hold the pastry together.
  • Once rolled brush the surface with butter, and sprinkle with sesame seeds.
  • Bake in a pre-heated oven at 180c for 10 – 15 minutes.
  • Slice as required and serve, either as a garnish for a meal or with a wonderfully poached egg.

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