World Cuisine

Pear Strudel

cook 30 mins
  • 3 pears, peeled, cored and diced
  • 75 g (3 oz) raisins
  • 75 g (3 oz) frozen cranberries
  • 125 g (4 oz) caster sugar
  • grated rind of 1 orange
  • 8 sheets of filo pastry
  • 50 g (2 oz) unsalted butter, melted
  • 3 tablespoons ground almonds
  • natural yogurt, to serve
  • Place the diced pears, raisins and cranberries in a small saucepan with the sugar and orange rind and cook over a low heat for 2–3 minutes, until the pears start to soften.
  • Place 1 sheet of filo on the work surface and brush with melted butter. Lay another sheet on top and brush with more butter. Repeat with the remaining sheets of filo.
  • Sprinkle the buttered pastry sheets with the ground almonds.
  • Spoon the pear and raisin mixture down the centre of the pastry and roll into a sausage shape, folding in the ends to enclose the fruit.
  • Place on a baking sheet and brush with the remaining melted butter.
  • Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes, until golden.
  • Cut into slices and serve with yogurt.
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