1/4 cup of olive oil
1/4 cup of chopped onion
2 tablespoons of lemon juice
1 tablespoon of grated ginger
1 teaspoon of salt
1 teaspoon of pepper
800g of cream cheese, cut into 1cm cubes
800g of pineapple, peeled and cut into 1cm cubes
1 medium onion, finely chopped
1 package of frozen puff pastry, rolled out
1/4 cup of olive oil
1/4 cup of chopped onion
2 tablespoons of lemon juice
1 tablespoon of grated ginger
1 teaspoon of salt
1 teaspoon of pepper
800g of cream cheese, cut into 1cm cubes
800g of pineapple, peeled and cut into 1cm cubes
1 medium onion, finely chopped
1 package of frozen puff pastry, rolled out
1
Season the fish with salt and lemon juice. Reserve
2
In a pan, heat the olive oil and add the onion
Cook for 1 minute, stirring constantly
3
Add half of the pineapple and ginger
Simmer for an additional 10 minutes, stirring occasionally
4
Add the fish and stir occasionally until cooked through
5
Add the remaining pineapple, pepper, and salt
Stir to combine and remove from heat
6
Allow to cool
2
Unroll the puff pastry and spread the filling over it, leaving a small border
Roll up and fold the ends
3
Preheat the oven to high temperature
4
Wet a baking dish with water, place the strudel in it, and bake for approximately 40 minutes or until golden brown.
