Apple, pear and cranberry strudel

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

Serves: 6


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


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.