Ingredients for Purple Fruits Strudel and Chocolate Discs with Pomegranate

Learn how to make two delicious desserts with cookery writer Judi Rose, daughter of the legendary Jewish food writer Evelyn Rose, and her cousin Dr Jackie Rose, GP and nutritionist. Judi will demonstrate how to make a strudel with purple fruits, and chocolate and pomegranate discs. Their book, To Life! Healthy Jewish Food, will publish later this month and they are offering a discount to FRS members.

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Here are the ingredients, if you want to purchase them in advance and cook along during the session. Judi has suggested some alternative options if the main ingredients are not available.


A Strudel of Purple Fruits

  • 350 g (12 oz) frozen dark sweet cherries (or a jar of dark cherries)
    2 purple plums
    1 small orange
    6 sheets from a pack of filo pastry
    olive or vegetable oil
    100 g dried mixed berries and cherries, or a similar mix of dried fruit
    squeeze of lemon juice
    50 g (2 oz) ground almonds or hazelnuts
    50 g (2 oz) breadcrumbs (whizzing up 2 slices of brown bread in a food processor is perfect)
    1 tsp cornflour
    2 tsp ground cinnamon
    1 tsp vanilla extract
    3 drops almond extract (optional)

Chocolate Discs with Pomegranate

  • 1 fresh pomegranate OR 200g fresh pomegranate seeds  OR  200g dried fruit such as sultanas, cranberries, cherries, goji berries, or a mixture
    100 g (3 1⁄2 oz) good quality dark eating chocolate or chocolate chips, 70% cocoa if possible
    100 g (3 1⁄2 oz) shelled pecans or pistachios, or some of each

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