Durian Strudel by Cassandra Chee

Recipe credit to Janice Looi & Vanessa Tay
Makes two strudels

1 box readymade frozen puff pastry
1 kg durian puree
300 ml whipping cream
Powder sugar
Castor sugar
1 egg, beaten

Puff pastry
Cut pastry into halves.
Poke all over with fork.
Brush with beaten egg.
Sprinkle with sugar.
Freeze until ready to bake.
Bake straight from freezer at 180 degrees for 15 mins or golden browned.

Note: Use the layer of plastic film that comes with the frozen pastry to layer and freeze the pastry again.

Durian filling
Whipped up 300ml whipped cream & fold into 1kg durian puree. Chill until ready to assemble.

To assemble
Pipe the sides before filling the centre.
Dust top of pastry with powder sugar.

Assemble the durian strudel before serving. The filling was chilled in fridge. I baked the pastry, set aside for 4 hours and it is still crispy.

Tips from Ginny Chan: "I read from elsewhere to place another baking tray over the first two layers of pastry to keep it flat. The piece for the top can let it rise till puffy puffy swee swee."