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2 Waitrose & Partners Conference Pears, peeled and cut into 1cm cubes
1½ tbsp caster sugar
½ lemon, juice
½ tsp ground cinnamon
3 sheets filo pastry
50g unsalted butter
Preheat the oven to 200˚C, gas mark 6. Toss the pears, raisins, 1 tbsp caster sugar, lemon juice and cinnamon in a bowl with a pinch of salt. Lay out the pastry on a clean work surface and cover with cling film.
Take 1 sheet of filo and lay out with one of the shorter ends towards you; brush all over lightly with melted butter. Spoon ¹⁄ ³ of the pear mixture in a horizontal line at the bottom of the sheet. Roll up like a cigar, trim the ends, and then cut in half. Reshape to keep the cylindrical shape then make 2 slits at the top (to let the steam escape). Brush lightly all over with butter, then place on a parchment-lined baking sheet. Repeat with the remaining filo and fruit until you have 6 small strudels all lightly brushed with butter.
Sprinkle over the remaining ½ tbsp sugar; bake for 15-20 minutes, until golden. Cool for 10 minutes before serving.
Replace the raisins with Cooks’ Ingredients Dark Chocolate Chips for more indulgent strudels.
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