Neven Maguire's Sweet Leftovers Strudel

Ingredients

• 1 Pack Simply Better Ready to Roll Irish Puff Pastry, thawed
• Plain Flour, for dusting
• 400g leftover Simply Better Christmas Goodies (pudding, cake or mincemeat)
• 2 Simply Better Zingy Apples or Xenia Pears (or one of each)
• 2 Simply Better Handmade Oat & Ginger Cookies
• 1 Tbsp Simply Better Limited Edition Acacia Honey
• 1 Simply Better Irish Free Range Corn Fed Egg, beaten with 1 Tbsp Simply Better Jersey Milk
• 1 Carton Simply Better Irish Made Vanilla Bean or Coole Swan Custard

Method

1. Preheat the oven to 200ºC (400ºF/Gas Mark 6). Roll out the pastry to a 30 x 40cm rectangle on a lightly floured work surface. Put on a large parchment lined baking sheet and chill until needed.
2. Finely chop the apples or pears leaving the cores behind and put in a large bowl.
3. Break up all the Christmas goodies and ginger cookies into small pieces and add those. Drizzle over the honey and stir with a spatula until evenly combined.
4. Remove the pastry from the fridge and put the filling down the middle. Bring the sides up and tuck in the top and bottom, trimming down any excess pastry at the ends as you do it. Then carefully turn the strudel over on the parchment lined baking sheet. Using a small sharp knife, make light cuts in the pastry, then brush with the beaten egg mixture and bake for 40 minutes until cooked through and golden brown.
5. Carve into slices and arrange on plates with a dollop of the custard to serve.