Apple and pear strudel

This traditional German dessert is beautiful served with a scoop of ice-cream, perfect with the buttery flaky pastry and sweet spiced fruit.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Apple and pear strudel
  • 2 granny smith apples, peeled, cored, chopped
  • 1 ripe pear, peeled, cored, chopped
  • 2 tablespoon caster sugar
  • 1/4 cup sultanas
  • 1 teaspoon ground cinnamon, plus 1/2 teaspoon extra
  • 1/2 teaspoon ground ginger
  • 8 sheets filo pastry
  • 60 gram butter, melted
  • 2 tablespoon dried breadcrumbs
  • ice-cream or custard, to serve


Apple and pear strudel
  • 1
    In a medium saucepan, combine apple, pear, sugar and 2 tablespoons water. Stir over low heat, until sugar dissolves. Simmer, covered, 5 minutes, until just tender. Stir in sultanas and spices. Cool.
  • 2
    Preheat oven to moderate, 180°C (160°C fan-forced). Line oven tray with baking paper.
  • 3
    Place 1 sheet filo on a clean bench. Brush lightly with butter and sprinkle over 1 teaspoon breadcrumbs. Repeat layers.
  • 4
    Arrange fruit lengthways across filo, leaving 8cm border at short ends. Fold in ends, then roll up to enclose. Place seam side down on tray and brush with remaining butter. Sprinkle with extra cinnamon.
  • 5
    Bake 30-35 minutes, until crisp. Serve with custard or ice-cream.

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