Spiced fruit strudel with vanilla cream

Instructions

1. Beat together the quark, milk, essence and sugar or sweetener until smooth. Spoon into a jug and chill until required.
2. Cover the cranberries or apricots with 100ml boiling water and leave for 10 minutes. Meanwhile, quarter, core and finely chop the apples and pear. Heat a large shallow pan and when hot tip in the chopped fruit and sprinkle over the sugar and spice. Mix in and cook for about 5 minutes then pour in the dried fruits, the soaking water, orange zest and juice.
3. Bring to the boil and cook, stirring occasionally for another 5-7 minutes until the liquid reduces right down to nothing and the fruit is slightly softened. Remove and cool.
4. Preheat the oven to 200°C, Gas Mark 6. Lay a sheet of non-stick baking parchment on a metal baking tray. Lay out 1 large or 2 small filo sheets slightly overlapping on top. Brush lightly with the melted fat. Repeat with the remaining sheets so you have a pastry layer 3 sheets thick.
5. Spoon the cooled fruit down one side of the long edge nearest to you. Then roll up into a long sausage. Brush melted fat on top and bake for 25-30 minutes turning the tray once for even browning.
6. When the roll is golden brown and crisp, slide onto a wire rack to cool. Serve in diagonal wedges dusted with icing sugar. Serve with the vanilla cream in the jug so your guests can help themselves.