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Apple and pear strudel

<p>This moist, delicious apple and pear strudel makes a warming winter dessert, and is a fantastic recipe to try in the kitchen with your grandchildren.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>Granny smith apple</li> <li>Pear</li> <li>65g seedless raisins</li> <li>55g walnut halves</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>70g caster sugar</li> <li>5 sheets of filo pastry</li> <li>2 tablespoons vegetable oil</li> <li>Icing sugar, to dust</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To begin, preheat oven to 220°C then prepare the fruit by peeling and coring the apple and pears, then coarsely chop them along with the seedless raisins and walnut halves.</li> <li>Combine the fruit and walnuts in a medium bowl with the cinnamon and caster sugar.</li> <li>Place the filo sheets on a clean work surface.</li> <li>Cover the filo sheets with a dry tea towel than a damp tea towel to prevent from drying out.</li> <li>Brush one of the filo sheets with a little oil, then top with another sheet and brush with oil.</li> <li>Continue this layering process with the remaining filo sheets.</li> <li>Spoon the fruit mixture on the short edge of the filo, leaving a 4cm border.</li> <li>Fold in the ends and roll up to enclose, then brush with oil and place on baking tray.</li> <li>Bake on top shelf of oven for 15 minutes or until golden brown.</li> <li>Dust with icing sugar, cut into equal slices and serve.</li> </ol> <p><em>Images: Shutterstock</em></p>

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Pear strudel

<p>With a crispy, golden pastry outside and steaming, tender pear filling, this strudel is the perfect dessert to go with a scoop of vanilla ice cream or a little custard.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>800g can of pears in juices OR 800g of peeled, sliced fresh pears</li> <li>½ cup sultanas</li> <li>¼ cup ground hazelnut meal</li> <li>3 tablespoons caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>20g butter, melted</li> <li>Your favourite strudel pastry</li> </ul> <p>NOTE: A traditional strudel should use strudel pastry, but this can be a fiddly process, so feel free to use several sheets of filo pastry or puff pastry instead.</p> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat your oven to 200°C and line a baking tray with baking paper.</li> <li>Chop the pears into smaller chunks and combine with the sultanas, hazelnut meal, caster sugar and cinnamon.</li> <li>Lay the pastry down on your work surface and spoon the filling along one side – leaving a generous five-cm border on each end.</li> <li>Once all of the filling is spread, fold in each end and roll the strudel. Place on the baking tray and brush with the melted butter. Sprinkle a little caster sugar on top.</li> <li>Bake for 30 to 35 minutes, or until golden brown. Dust with icing sugar and slide to serve hot.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/berry-clafoutis/">Looking for more European desserts? Try our mixed berry clafoutis</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/apple-rose-tarts/">These apple rose tarts look simply beautiful and taste even better</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Strawberry and rhubarb cobbler: a top that looks like cobblestones, a filling that tastes like heaven</a></span></strong></em></p>

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