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As I mentioned in my last post I was inspired to make strudel from the Raspberry Strudel recipe in my last issue of the Food Network magazine. Evan challenged me the night before I made it by saying, “babe, you can’t go all crazy on a recipe on the first try” and I said, “why not?”

Mango goodness.

Mango & Ginger Tofu Strudel

6 sheets of phyllo pastry
8 oz soft tofu (I couldn’t find silken so I used soft…it might be the same thing, I’m not sure)
2 oz light cream cheese
1 1/2 cups icing sugar
2 tablespoons all purpose flour
1 tablespoon vanilla extract
6 tablespoons butter, melted
1/2 cup walnuts
1/2 cup oats
1/4 cup brown sugar plus a bit extra for spinkling
2 ripe mangos, diced
chunk of ginger, sliced and some saved for grating (pop it into the freezer to make it easier to grate)
1 cinnamon stick
Splash of orange juice

Pre heat your oven to 425F. In a sauce pan on medium low, combine the mangoes, orange juice, cinnamon and ginger slices. Cook until the mangoes are soft and the liquid has been reduced. It will take about 20-30 minutes. While that’s cooking, pulse the brown sugar, oats and walnuts in a food processor and set it aside in a separate bowl. Clean out your food processor and then pulse the tofu and the cream cheese until smooth. Add the icing sugar, flour and vanilla and blend again until smooth.

Stewing mangoes.

It’s almost strudel.

18 minutes away from delicious strudel.

On a large flat surface lay out 1 sheet of phyllo over a large piece of parchment paper (make sure it’s larger than the sheet pf phyllo). Using a basting brush, coat it with the melted butter and sprinkle with the oats and walnut mixture. Lay over top another sheet of phyllo and repeat the process until you have a layered stack of phyllo and oats/walnuts. Pour the tofu and cream cheese mixture on top of the phyllo length wise leaving about 2 inches of phyllo from the edges. Pour the mango mixture on top of the tofu mixture and then roll the dough over the filling, making sure to tuck the ends in so that the mixture doesn’t spill out. Place the strudel seam side down on a cooking sheet (use the parchment paper to transport it). I missed this step, but it still stayed together while it cooked. Sprinkle the top with some oats, grated ginger and brown sugar and bake in the oven for about 18-20 minutes, or until it’s golden brown.

Let eat!