Pear & Cinnamon Strudel

By Timos
Prep Time: 30 min
Cooking Time: 45 min
Servings: 6

A tempting dessert choice that will leave you wanting another slice. Serve with fresh cream or ice cream for a taste explosion.


4 pears, peeled and quartered
100g sultanas
1 tbsp earl grey tea leaves
100g soft brown sugar
1 cup water
2 tsp ground cinnamon
½ cup castor sugar
275g ready-made filo pastry
1 small lemon, juice only
75g butter, melted
50g flaked almonds-toasted
1 tbsp icing sugar

Extra tips

Dust with extra icing sugar


Preheat the oven to 190C.

Place the water, sugar and early grey leaves into a saucepan and bring gently to the boil. Add the pears and simmer for about 20 minutes or until cooked. Set aside to cool.

Prepare the filo pastry for the strudel by laying the first sheet on a work surface lined with baking paper. Using a pastry brush, brush the sheet with the melted butter and over-lap another sheet on top to form a rectangle about 40cm x 30cm. Continue to do this using the melted butter and filo sheets until all the sheets are used. Reserve a little melted butter for the final glaze.

In a bowl, mix together the brown sugar, cinnamon and sultanas. Dice the cooked pears and add to the sugar mixture, mixing well. Sprinkle the pear mixture on to the filo pastry rectangle, leaving 2.5cm free at the edges.

Fold the free edges of the long side of the rectangle over the pear mixture and starting at one end of the shorter side, start rolling up the filo pastry to form a swiss roll.

Transfer to a baking tray and brush with the remaining melted butter then dust liberally with the icing sugar. Bake in the oven for 40-45 minutes or until crisp and golden brown. Sprinkle over the toasted almonds before serving.

Recipe Reviews

Leave your review

Share this recipe

You may also like

Cinnamon, Apple, Walnut & Raisin Pie

Cinnamon, Apple, Walnut & Raisin Pie

Ingredients Pie 1 tablespoon butter, softened 6 red apples ⅓ cup raisins ⅓ cup brown sugar 1 tablespoon cornflour 1 teaspoon ground cinnamon 25g butter, melted 8 filo sheets Candied walnuts 50g walnuts, chopped 20g butter, melted 3 tablespoons brown sugar 1/4 teaspoon...

Roasted Rhubarb & Custard Tart

Roasted Rhubarb & Custard Tart

Ingredients 500g rhubarb, cut into 4cm pieces 3 tablespoons caster sugar 1 teaspoon vanilla bean paste ½ orange, zest and juice Custard 500ml whole fat milk 1 teaspoon vanilla bean paste ⅓ cup caster sugar 3 size 7 egg yolks ¼ cup cornflour, sifted To Assemble 7...

Apricot, Almond & Amaretto Strudel

Apricot, Almond & Amaretto Strudel

Ingredients 800g tin of apricots, drained 3 tablespoons caster sugar 3 tablespoons non-alcoholic amaretto syrup 1 tablespoon vanilla bean paste 8 filo pastry sheets 20g butter, melted 80g ground almonds 1 size 7 egg, whisked Candied Almonds 60g sliced almonds 2...

Pin It on Pinterest