Thursday, 15 October 2020
PEAR AND WALNUT STRUDEL
Preheat your oven to 200 deg C.
Peel , core and chop 2 ripe pears .
Melt 1 tbs of butter /marg in a fry pan and fry 55 gm of breadcrumbs over a low heat until golden .
Transfer to a bowl add the pears , 55gm of chopped walnuts , 25 gm of muscovado sugar and the grated rind of 1 orange .
Melt 1 tbs of butter /marg .
Thaw 100 gm of filo pastry , reserve 1 sheet of the filo pastry eping it well wrapped in a damp cloth .
Brush the remainig sheets with the melted butter
Spoon some of the nut filling onto 1 sheet of the filo pastry , leaving 1"border round the edge
Build up the strudel by layering the buttered filo sheets on top , spreading each one with spoonfuls of the filling mix .
In a bowl mix together 6 tbs of honey with 2 tbs of orange juice and drizzle over the top of the layered and nut mix .
Fold over the short ends of the pastry and roll up from the long side .
Carefully lift on to a lined baking tray and brush with any remaining butter .
Finally crumple the reserved filo sheet over the strudel .
Place in the preheated oven and bake for 25 minutes or until golden and crisp .
Dust with a sprinkle of icing sugar and serve warm with Greek yoghurt .
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