Potato Strudel (Sweet)

Ingredients

450g (2 large) potatoes
3 eggs, separated
120g butter, diced
75g almonds, roasted and chopped
2/3 cup raisins
100g castor sugar
1 tspn vanilla essence
Pinch of sugar, extra
6 - 8 sheets of filo pastry
75g melted butter for pastry
Icing sugar to dredge
Fresh fruit eg. Cherries, peaches or plums (optional)

Directions

Cook potatoes in their skins. Peel and mash them finely while still hot, or they will become lumpy. Chill.
Cream the yolks with the butter.
Add the almonds, raisins, sugar and vanilla essence. Chill.
Combine potato and egg mixtures adding more vanilla to taste.
In another bowl, whisk the egg whites with a pinch of sugar. Fold into the potato mixture.
Place filo sheets flat onto a baking tray. Brush each layer generously with melted butter. Spread potato mixture onto the top sheet and roll up carefully, tucking in the sides.
Brush the roll well with remaining butter and bake for 35 minutes, or until golden brown, in a preheated 200C oven.
Cut into slices, dredge with sifted icing sugar. Serve with fresh fruit.