Mango and Amaretti Strudel

Easy to make dessert or breakfast pastry with just a few ingredients. I usually store phyllo dough in the freezer. Before you use the phyllo dough, make sure to thaw it for at least 24 hours in the fridge. Also, when using phyllo dough, make sure to work quickly so it doesn't dry out. When serving phyllo dough, make sure not to put into the oven until you are about to serve it or else it will soften. This is great with vanilla ice cream!

Ingredients:

• 1 large mango, chopped
• grated lemon rind
• 2 Biscoff cookies
• 1 oz white sugar
• 4 tablespoons breadcrumbs
• 2 sheets of phyllo dough per pastry (could use 4 sheets per pastry)
• Confectioner's sugar for dusting.

Directions:

1. Preheat oven to 375 degrees
2. Slice mango and mix with 1 grated lemon rind (can do this the day before)
3. Crush the Biscoff cookies, with white sugar and breadcrumbs
4. Lay one sheet of phyllo dough down and brush with olive oil, canola oil, or melted margarine. Place another sheet on top and brush with oil. Can repeat again with 2 more phyllo sheets. 
5. Sprinkle one end with the Biscoff/breadcrumb mixture and top with mango/grated lemon rind
6. Roll the phyllo dough
7. Brush the top with melted oil
8. Bake for 20-25 minutes
9. Dust with confectioner's sugar and serve warm.