Food & Wine
Pear strudel
With a crispy, golden pastry outside and steaming, tender pear filling, this strudel is the perfect dessert to go with a scoop of vanilla ice cream or a little custard.
Ingredients:
- 800g can of pears in juices OR 800g of peeled, sliced fresh pears
- ½ cup sultanas
- ¼ cup ground hazelnut meal
- 3 tablespoons caster sugar
- ¼ teaspoon ground cinnamon
- 20g butter, melted
- Your favourite strudel pastry
NOTE: A traditional strudel should use strudel pastry, but this can be a fiddly process, so feel free to use several sheets of filo pastry or puff pastry instead.
Method:
- Preheat your oven to 200°C and line a baking tray with baking paper.
- Chop the pears into smaller chunks and combine with the sultanas, hazelnut meal, caster sugar and cinnamon.
- Lay the pastry down on your work surface and spoon the filling along one side – leaving a generous five-cm border on each end.
- Once all of the filling is spread, fold in each end and roll the strudel. Place on the baking tray and brush with the melted butter. Sprinkle a little caster sugar on top.
- Bake for 30 to 35 minutes, or until golden brown. Dust with icing sugar and slide to serve hot.
Related links:
Looking for more European desserts? Try our mixed berry clafoutis
These apple rose tarts look simply beautiful and taste even better