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Pear & Raisin Strudel
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Pear & Raisin Strudel

Here's our take on the classic pear strudel made super easy with the help of tinned pears. Traditionally, strudel is eaten at breakfast but this dish is perfect to take to a BBQ, a picnic or just to have for morning tea with a coffee!
Makes 4-6
Prep Time 20 minutes
Cook Time 35minutes
easy as

Ingredients

2 x 410 g cans Wattie's Pear Quarters in Clear Fruit Juice, drained
½ cup raisins
¼ cup fresh breadcrumbs
1 tsp Gregg's Ground Cinnamon
½ tsp finely grated lemon zest
9 sheets filo pastry ( ½ x 375 g packet)
100 g butter, melted
Icing sugar for dusting
Thickened cream or mascarpone to serve.

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180C. Line a baking dish with baking paper. Ensure the Wattie's Pear Quarters in Clear Fruit Juice are well drained then place into a medium bowl with the raisins, breadcrumbs, Gregg's Ground Cinnamon and lemon zest. Mix to combine.
Step 2
Place a sheet of filo onto a clean tea towel and brush with melted butter. Lay another sheet on top, then brush with more butter. Repeat until you've used all filo sheets. Don't butter the top sheet of filo.
Step 3
Turn the tea towel so the short side of the filo is facing you. Place the pear filling on the third of the dough nearest to the front, then spread evenly leaving a 6 cm border on each side. Fold the bottom of the filo over the filling then fold in the sides. Keep rolling until all the filling is enclosed.
Step 4
Place onto the baking tray, ensuring the seam is on the bottom. Brush the top with melted butter.
Step 5
Bake in the preheated oven for 30 to 35 minutes, until the strudel is golden brown. Dust with icing sugar before serving warm with thickened cream or mascarpone.

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2 x 410 g cans Wattie’s Pear Quarters in Clear Fruit Juice, drained
½ cup raisins
¼ cup fresh breadcrumbs
1 tsp Gregg’s Ground Cinnamon
½ tsp finely grated lemon zest
9 sheets filo pastry ( ½ x 375 g packet)
100 g butter, melted
Icing sugar for dusting
Thickened cream or mascarpone to serve.
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