Filo quinoa breakfast strudel cups!

Oodles of strudels is what my daughter used to call these quinoa breakfast strudels.  I’m on a bit of quinoa kick right now after someone mentioned not knowing what to do with it in a Facebook cookery group I joined.

Sorry no pics for now of the actual dish as I don’t have half the ingredients.  Not only that there’s only me able to eat them and I think to make something this yummy then to sit and eat it in front of Nigel who’s system wouldn’t tolerate it would be beyond mean! If anybody does make it for themselves, please send me a photo to add to the post!

Whilst I make most things from scratch, filo is one of the exceptions.  It’s way too fiddly and even with the inability to just pop out to the shops for five minutes to grab a bit of filo, let’s face it Bake Off nuts apart, who has time or will to make their own?

That said, these can be made without the pastry case too, but the pastry makes it look a little more special and adds a fun element.  When I do it without the pastry case, I serve it in a sundae dish with the yoghurt and toasted almonds on top and a drizzle of honey.  

If you don’t have cinnamon sugar, its very easy to make your own by putting castor sugar in a jar with a spoonful of cinnamon, give it a good shake and then add a couple of cinnamon sticks and seal tightly.  Leave in a warm dry place for a few days and voila!


For the filo cups


8 Sheets of filo pastry

25g melted butter

2 heaped tablespoons of cinnamon sugar


  • Cut the pastry into quarters (I use scissors for this) and then arrange into buttered darriol moulds a sheet at a time, painting with melted butter and sprinkling with the cinnamon sugar, so that there are four sheets per mould, laid in at angles to each other to give the effect of a multi-pointed star. (Don’t worry if the filo tears a bit – its very delicate stuff).
  • Bake in a pre-heated oven (200C) for about five minutes and they are beginning to turn a golden brown.
  • Leave to cool whilst you prepare the filling.



For the strudel filling:


250g quinoa

400 ml apple juice

250ml  water

125g dried apple or 4 good sized eating apples, peeled, cored and quartered

1 heaped tablespoon raisins

1 tspn cinnamon

1/2tspn vanilla bean paste or 1 tspn vanilla extract

1 tblspn brown sugar

Thick set yoghurt (I use homemade apple yoghurt)

Toasted slithered almonds (it takes about 4 minutes over a medium heat in a saucepan to toast them to their optimum)

Honey or maple syrup to drizzle


  • Combine the juice, water, quinoa, raisins and cinnamon in a saucepan and bring to the boil.
  • Reduce the heat and simmer for 15 – 18 minutes.
  • Add the vanilla bean paste and brown sugar and stir in for a few seconds.
  • Gently lift out the filo nests from the darriol moulds.
  • Fill each filo nest with the mixture adding a blob of yoghurt to the top and then sprinkle the toasted almonds on top of that.
  • Drizzle with a little runny honey or maple syrup.

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