Pear and date strudel
Serves 6Cooking time:
Less than 60 minutesCourse: DessertFavourite flavours: Cakes/baking
Pear and date strudel sent in by Cathy Pullman from Vale Park, SA.
dried pitted dates, ¾ cup
orange, 1, juice
water, ½ cup
brown sugar, 1 tablespoon
pears, 3-4 ripe, cored, peeled, roughly sliced (depending on size)
puff pastry sheet, 1, thawed
white sugar, 1½ tablespoons
icing sugar, cream or
ice-cream, to serve
- Preheat oven to hot, 200°C. Lightly grease and line an oven tray with baking paper.
- 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.
- Combine cooled date mixture and pears in a large bowl.
- 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.
- 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.
- 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.