Pineapple Pot Pie Strudel

For the pineapple curd strudel, cut the dried pineapple into small pieces and soak in rum for half an hour.

Mix together the low-fat curd, low-fat yogurt, vanilla sugar, cane sugar, canola oil, lemon zest and egg whites and blend thoroughly.

Fold in the pineapple with the rum. Lay out the puff pastry, cover one side with filling, fold in both long sides 1 cm and roll up.

Brush with egg or water and bake the pineapple-topfenstrudel in the oven at 190 degrees for half an hour.

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