Pears and almonds take the lead roles in this fruity wonder that will become a firm family favourite.
How long will it take?
What’s the serving size?
What do I need?
4 sheets filo pastry
150 g unsalted butter, melted, divided
5 pears, peeled, cored and chopped
1 tbsp cinnamon
2 tbsp almond meal
3 tbsp brown sugar
200 g slivered almonds, toasted, divided
Icing sugar for dusting
How do I make it?
Preheat oven to 180C.
Line a baking tray with baking paper.
Place one sheet of filo pastry on the tray, brush with some of the melted butter and sprinkle with almonds. Place a second sheet of pastry on top of the almonds, brush with butter and sprinkle with almonds and repeat this for the remaining sheets of pastry.
Mix pears, cinnamon, almond meal and 2 tablespoons of almonds together in a bowl. Lay mixture down the centre of the pastry and fold/roll to join the ends together. Flip the strudel over so that the seam is on the bottom.
Brush strudel over top and sides with remaining melted butter, then sprinkle the top with the remaining almonds.
Bake for 25 minutes or until golden brown.
Dust with icing sugar before serving with cream, ice cream or custard.