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    Apple, pear and cranberry strudel

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    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.

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