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    Pear, date and ginger strudel

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    Pear, date and ginger strudel

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes

    Serves: 6-8


    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.

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    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue


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