Pear and date strudel

1. Preheat oven to hot, 200°C. Lightly grease and line an oven tray with baking paper.
   
   
2. In a small saucepan, combine dates, juice, water and brown sugar. Place on a high heat and bring to the boil. Reduce heat to medium and simmer for 3-4 minutes, until mixture thickens. Set aside to cool.
   
   
3. Combine cooled date mixture and pears in a large bowl.
   
   
4. Place pastry sheet on prepared tray. Spoon filling onto pastry, spreading to leave a 2cm border at each end. Carefully fold both sides into the centre, overlapping slightly, and press to seal.
   
   
5. Place seam-side down on baking tray. Score slits down the pastry at 1.5cm intervals, and seal ends with a fork. Sprinkle with white sugar.
   
   
6. Bake 20-25 minutes, until pastry is puffed and golden. Serve warm, dusted with icing sugar and accompanied with cream or ice-cream.

• This strudel recipe can also be made using apples combined with other dried fruits, such as sultanas.