Recipe: Pear and cinnamon strudel

Preparation: 15 minutes

Cooking: 50 minutes

Serves: 4


  • 4 soft Packham pears peeled, cored and diced
  • 2 tablespoons butter
  • Juice and zest of ½ a lemon
  • 1 tbsp water
  • 1 tbsp soft brown sugar
  • ½ cup flaked almonds, lightly toasted
  • ½ cup dates, roughly chopped
  • 1 tablespoon soft brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 4 sheets filo pastry
  • 2 tablespoons butter, melted
  • Good quality vanilla bean ice cream to serve


  1. Preheat the oven to 180°C
  2. To prepare the filling, place a large saucepan over a medium high heat and add two tablespoons of butter.
  3. Add the pears, water, lemon juice and zest and sugar to the saucepan cook stirring occasionally until just soft and caramelised – this will take five to seven minutes.
  4. Remove the pears and any caramel from the saucepan and place in a large ceramic bowl.
  5. Add the almonds, dates, cinnamon and nutmeg and stir until combined. Set aside until required.
  6. Meanwhile, lightly grease a flat baking tray and place down one sheet of filo pastry.
  7. Brush with the melted butter, then place another sheet on top.
  8. Repeat with the remaining two sheets of pastry.
  9. Leaving about 4cm on all edges of the pastry, lay the pear mixture along the length of the pastry sheets.
  10. Fold over the sides and edges and roll the pastry until you reach the end.
  11. Brush over the remaining melted butter.
  12. Place the tray into the pre heated oven and cook for 45 minutes or until heated through and lightly golden.
  13. Slice and serve warm with lots of ice cream.