Pear and walnut strudel

Pear and walnut strudel

Birnenstrudel

By
From
Hazana
Serves
6
Photographer
Mowie Kay

Jewish cooks have been making sweet and savoury strudels ever since the Turks introduced the art of making paper-thin filo or strudel pastry to Europe in the sixteenth century. All kinds of fruit can be made into strudel – especially cherries, apricots and plums – but pears are my favourite. Commercial filo pastry makes it quick and easy to prepare. I often use wheatgerm instead of breadcrumbs, which makes the strudel light and nutritious.

Ingredients

Quantity Ingredient
2-3 large sheets fresh or thawed frozen filo pastry
2 tablespoons melted butter
icing sugar, for dusting

For the filling

Quantity Ingredient
3-4 firm but ripe pears
3 tablespoons freshly shelled walnuts, finely ground in a blender or food processor
3 tablespoons sultanas
3 tablespoons sugar, or to taste
3 tablespoons wheatgerm or breadcrumbs
1 teaspoon ground cinnamon
1 lemon, finely grated rind
1 tablespoon melted butter

Method

  1. To make the filling, peel, core and dice the pears. Place in a bowl and add the walnuts, sultanas, sugar, wheatgerm, cinnamon and lemon rind. Toss lightly, then stir in the melted butter.
  2. Cover the table or work surface with a clean cloth. Lay a sheet of filo pastry on the cloth and brush lightly with melted butter. Repeat with a second sheet of filo pastry. Spoon the filling in a long strip about 7.5cm wide along the side of the pastry nearest to you and about 1cm from the sides.
  3. Carefully lift the corners of the cloth nearest to you so the strudel rolls over on itself. Brush the top lightly with melted butter. Li‡ft the cloth again to allow the strudel to roll over completely. Brush the top lightly with melted butter. Pick up the cloth with the strudel and very carefully twist over onto a greased baking sheet. Brush the top lightly with melted butter. Bake in a preheated 180°C oven for 30 minutes or until the pastry is crisp and golden. Remove from the oven and cool slightly. Serve hot, warm or cold, dusted with icing sugar.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again