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¾ cup hazelnuts
1 cup biscotti
1/3 cup marzipan paste
3 cups gooseberries
¼ cup granulated sugar
1 tsp lemon zest
1 tsp cinnamon powder 125g unsalted butter, melted 6 sheets of filo pastry
1 tbsp icing sugar, to decorate
For the filling, coarsely chop the hazelnuts and toast them briefly in a pan. Coarsely chop the biscotti and grate the marzipan paste. Wash and drain the gooseberries, then remove the stalks.
In a large bowl, mix the gooseberries with hazelnuts, biscotti, marzipan paste, sugar, lemon zest and cinnamon.
Preheat the oven to 200°C (180°C fan forced). Melt the butter. Place 4 sheets of filo, slightly overlapping, on a large sheet of baking paper to form a rectangle measuring about 40cm x 50cm. Brush with some melted butter.
Place the remaining two sheets of pastry in the middle of the baking paper and brush them with butter as well, leaving about 1 tbsp of butter remaining. Place the fruit mixture in the lower third of the filo, leaving about 5cm on each side.
Roll the strudel from the long side using the baking paper, pressing the edges of the pastry well together. Place the strudel on a baking tray together with the baking paper. Spread the filo with the rest of the butter. Bake in the oven for 20-25 minutes until golden brown. Remove and sprinkle with icing sugar, to serve.