PEAR AND APRICOT FILO STRUDEL
Traditionally strudel is made with apple, and this roulade or strudel is a similar idea but with a different filling.
Strudel originated in Europe and I learnt to make these many years ago, though it was mainly apple strudel that I used to make. I then decided that this pastry would be nice with many varied fillings, so started experimenting with other things.
They did not all work out so good, however this one is one I have made repeatedly over the years as it is just so delicious, and liked by everyone!
This is a classic roulade dessert which is not over sweet, and looks and tastes impressive.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 8 servings
Ingredients
½ cup dried apricots, chopped
2 tbsp apricot jam
1 tsp lemon juice
50g light brown sugar, or coconut sugar
2 pears, peeled, cored & chopped
1-2 tbsp slivered almonds
50g melted butter
8 sheets filo pastry
Icing sugar for dusting -optional
Method
Put the apricots, jam, lemon juice, brown sugar and cut pears into a pan and heat for 5 - 7 minutes (do not use more than the recipe states or there will be too much liquid).
Allow this mixture to cool.
Mix in the slivered almonds.
Preheat oven to 195°C and line a baking tray with some baking paper. Layer the pastry, brushing between each layer, with the melted butter.
Spoon the filling down the filo, keeping it to one side of the centre and leaving a bit at each end to tuck in.
Lift the other side of the pastry by carefully folding it over the pear mixture.
Lift the other side of the filo over the filling, tucking the edges under.
Seal the ends, and brush all over with butter.
Bake this for 15-20 minutes until it is golden in colour. I had a bit too much filling so I put the extra on the top after it was cooked.
Dust the roll with icing sugar, if required.
Serve hot, cut into slices, and add cream if desired. You can also serve it at room temperature if there is any left overs the next day or two!
Strudel originated in Europe and I learnt to make these many years ago, though it was mainly apple strudel that I used to make. I then decided that this pastry would be nice with many varied fillings, so started experimenting with other things.
They did not all work out so good, however this one is one I have made repeatedly over the years as it is just so delicious, and liked by everyone!
This is a classic roulade dessert which is not over sweet, and looks and tastes impressive.
 |
| Hard to resist |
Cooking Time: 25 minutes
Makes: 8 servings
Ingredients
½ cup dried apricots, chopped
2 tbsp apricot jam
1 tsp lemon juice
50g light brown sugar, or coconut sugar
2 pears, peeled, cored & chopped
1-2 tbsp slivered almonds
50g melted butter
8 sheets filo pastry
Icing sugar for dusting -optional
Method
Put the apricots, jam, lemon juice, brown sugar and cut pears into a pan and heat for 5 - 7 minutes (do not use more than the recipe states or there will be too much liquid).
Allow this mixture to cool.
Mix in the slivered almonds.
Preheat oven to 195°C and line a baking tray with some baking paper. Layer the pastry, brushing between each layer, with the melted butter.
Spoon the filling down the filo, keeping it to one side of the centre and leaving a bit at each end to tuck in.
Lift the other side of the pastry by carefully folding it over the pear mixture.
Lift the other side of the filo over the filling, tucking the edges under.
Seal the ends, and brush all over with butter.
Bake this for 15-20 minutes until it is golden in colour. I had a bit too much filling so I put the extra on the top after it was cooked.
Dust the roll with icing sugar, if required.
Serve hot, cut into slices, and add cream if desired. You can also serve it at room temperature if there is any left overs the next day or two!
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