Pear and cinnamon strudel

SERVES 4

Ingredients:

4 firm but ripe pears, peeled, cored, and sliced

1 tsp ground cinnamon

handful of dark raisins

1–2 tbsp granulated sugar

15 sheets of filo pastry dough

1–2 tbsp butter, melted

Method:

1 Line a baking sheet with parchment paper. Combine the pears, cinnamon, raisins, and sugar in a bowl, mix well, then set aside. Brushing the sheets of filo with a little melted butter as you work, layer 3 pastry sheets onto the baking sheet, then layer another 3 next to them, overlapping slightly.

2 Place another buttered layer of 3 sheets on top of them, with the long edges facing opposite, to form a cross. Repeat with another buttered layer of 3, overlapping slightly. The horizontal sheets should still show at the edges. Spoon the filling down the center, then fold in the edges. Top with a final layer of 3 buttered filo sheets, and brush butter over all. Double-wrap in plastic wrap and freeze.

3 To serve, defrost in the refrigerator overnight. Brush with more melted butter and bake in a preheated 375°F (190°C) oven for 30–40 minutes.

variation:

Use apples instead of pears.

Pear and cinnamon strudel