zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Apple, pear and cranberry strudel

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Apple, pear and cranberry strudel

    • Preparation time: 20 minutes plus soaking
    • Cooking time: 30 minutes
    • Total time: 50 minutes plus soaking

    Serves: 6

    Ingredients

    75g dried cranberries

    4 tbsp apple juice

    3 conference pears, peeled and chopped

    2 granny smith apples, peeled and chopped

    2 tbsp cornflour

    ½ tsp ground cinnamon

    1 tbsp light brown soft sugar

    ½ tsp vanilla paste

    270g pack filo pastry

    50g unsalted butter, melted

    4 tbsp ground almonds

    icing sugar, to dust

    Method

    Preheat the oven to 200˚C, gas mark 6. Soak the cranberries in the apple juice for 30 minutes, then drain and toss into a bowl with the fruit, cornflour, cinnamon, sugar and vanilla.

    Lay 1 filo sheet on the work surface and brush all over with melted butter. Lay another sheet on top and brush with more butter. Repeat until you have 7 layers of filo.

    Scatter the pastry with the ground almonds, then pile the filling in an even line down the centre, leaving a wide border.Fold over the shorter pastry ends and brush with butter.

    Tightly fold in the long edges, letting them overlap to enclose the filling. Carefully flip over and lay seam-side down on a baking tray lined with parchment. Brush with butter and bake for 25-30 minutes, until golden. Dust with icing sugar.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary