These mini strudels make for adorable, individual portion desserts!
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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.
Typical values per item when made using specific products in recipe
Energy | 851kJ/ 203kcals |
|---|---|
Fat | 7.2g |
Saturated Fat | 4.4g |
Carbohydrates | 31g |
Sugars | 18g |
Fibre | 2.6g |
Protein | 2.3g |
Salt | 0.2g |
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