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Pear, date and ginger strudel
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90g unsalted butter, melted
1 tbsp cornflour
5 conference pears, peeled and chopped
1 tsp ground cinnamon
3 stem ginger balls, drained and finely chopped
3 tbsp light brown muscovado sugar
4 medjool dates, chopped
2 tbsp lemon juice
7 large sheets filo pastry (from a 270g pack)
1 tbsp icing sugar
1. Preheat the oven to 200˚C, gas mark 6. Heat 15g of the butter in a large frying pan and whisk in the cornflour. Add the chopped pears, cinnamon, stem ginger, 1 tbsp muscovado sugar and a pinch of salt. Set over a medium heat and sauté gently for 8-10 minutes, until softened. Take off the heat and fold in the dates and lemon juice.
2. Line a baking tray with baking parchment. Lay a sheet of filo on it, brush all over with melted butter and sprinkle sparingly with muscovado sugar (use 1½ tbsp sugar in total for the layering). Top with a second sheet of filo and repeat to use all 7 pastry sheets. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Making sure it is seam-side down, tuck the ends under tightly and seal them with more melted butter.
3. Brush with more butter and sprinkle over the remaining ½ tbsp sugar. Bake for 30-35 minutes, or until golden and crisp. Leave to cool for 10 minutes, then dust with icing sugar. Slice and eat warm with crème fraîche, cream or ice cream, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (8) 1370kJ
This recipe was first published in September 2018.