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Mini pear strudels
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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, melted
1. 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.
2. 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.
3. 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.
This recipe appeared within the October 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per strudel 851kJ
This recipe was first published in September 2018.