Pear and Cranberry Strudel
75g/3oz/6 tbsp butter, melted, plus extra to grease
125g/4oz/1 cup cranberries
550g/1¼lb pears, peeled, cored and sliced
50g/2oz/¾ cup chopped walnuts
grated zest and juice of 1 lemon
2 tbsp caster (superfine) sugar
1 tbsp fresh white breadcrumbs
1 tsp ground cinnamon
7 sheets filo pastry
icing (confectioner’s) sugar to dust
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a large baking sheet.
2 In a bowl, mix the cranberries with the pears, nuts and lemon juice. Stir in the lemon zest, 1 tbsp caster sugar, the breadcrumbs and cinnamon.
3 On a clean teatowel (dishtowel) put three sheets of filo pastry, overlapping each other by 2.5cm/1in to make a 56 × 48cm/22 × 19in rectangle. Brush with melted butter, put three sheets on top and brush again.
4 Put the pear mixture on the pastry and roll up from a long edge. Place, seam-side down, on the prepared baking sheet. Cut the remaining filo pastry into strips, crumple and place on the strudel, then brush with melted butter. Sprinkle with the remaining caster sugar.
5 Bake in the oven for 40–45 minutes, covering with foil if it browns too quickly. Dust with icing sugar and serve.
|Pear and Cranberry Strudel|