This strudel gets a tropical makeover, combining pineapple cooked in a savory-sweet caramel with fragrant toasted shredded coconut, all wrapped in crisp, flaky layers of phyllo pastry. The bright tang of pineapple paired with rich caramel gives this classic Austrian strudel a fresh, unexpected twist. It's a wonderful, unique dessert to close out a dinner party or enjoy alongside afternoon tea.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 sheets phyllo pastry sheets, frozen, thawed
- 100 grams unsalted butter, melted
- 500 grams ripe pineapple, peeled, eyes removed, cut into small cubes
- 120 grams granulated sugar
- 30 ml water
- 60 grams coarsely shredded coconut, dry-toasted
- 1/2 tsp ground cinnamon
- 40 grams breadcrumbs (panko or fine dried breadcrumbs)
- 30 grams raisins
- 40 grams cashews, coarsely chopped, toasted
- 1/4 tsp fine salt
- 2 tbsp powdered sugar, for dusting
- 2 tbsp all-purpose flour, for dusting the work surface
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👩🍳 Instructions
- 1 Make the caramel pineapple filling: put the granulated sugar and water into a skillet, cook over medium heat without stirring until it turns golden (about 5-7 minutes).
- 2 Immediately add the pineapple cubes to the caramel, stir well, and cook over medium-low heat for 10-12 minutes until the pineapple is tender and the liquid has thickened into a jam-like consistency. Turn off the heat, add the salt and ground cinnamon, stir well, then let it cool completely at room temperature for at least 20 minutes.
- 3 Once cooled, mix the caramelized pineapple with the toasted coconut, raisins, and chopped cashews. Stir until well combined and set aside.
- 4 Prepare a clean, dry work surface and dust it lightly with flour. Lay out 1 sheet of phyllo, brush it lightly with melted butter using a pastry brush, then sprinkle a little breadcrumbs evenly over it (this helps absorb moisture from the filling so the phyllo stays crisp).
- 5 Stack a second sheet of phyllo on top, brush with butter again, and repeat this process until all 10 sheets are layered, brushing with butter and sprinkling a little breadcrumbs between each layer (except the very top layer).
- 6 Spoon the pineapple-coconut filling in a line along one of the long edges of the phyllo stack, leaving a 2-inch border from the edge.
- 7 Gently and tightly roll up the phyllo following the direction of the filling, like rolling a roll cake, then tuck both ends in so the filling doesn't spill out during baking. Place the roll seam-side down on a baking sheet lined with parchment paper.
- 8 Brush the entire surface of the strudel evenly with the remaining melted butter so it browns and turns glossy as it bakes.
- 9 Bake in a preheated oven at 190°C (375°F) for 25-30 minutes on the middle rack, until the strudel's surface is golden brown and looks crisp and flaky.
- 10 Remove from the oven and let it cool for 10 minutes on a wire rack before slicing, so the filling doesn't spill out. Dust with powdered sugar on top before serving.
💡 Tips
• Make sure the pineapple filling is completely cool before wrapping it in phyllo—if it's still warm, it will make the phyllo soggy and cause it to tear.
• Phyllo sheets dry out and become brittle very quickly, so cover any unused sheets with a damp cloth or plastic wrap while you're assembling the strudel.
• The breadcrumbs between the phyllo layers absorb excess moisture from the pineapple filling to keep the final result crisp—don't skip this step.
• Serve warm with a scoop of vanilla ice cream for a delicious contrast in temperature and texture.
📊 Nutrition Facts / serving
280
Calories (kcal)
4 g
Protein
14 g
Fat
36 g
Carbs
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