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Nutrition: per serving

  • kcal521
  • fat25g
  • saturates14g
  • carbs66g
  • sugars47g
  • fibre6g
  • protein5g
  • salt1.2g
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Method

  • step 1

    Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.

  • step 2

    Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you’ve used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.

Recipe from Good Food magazine, December 2013

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

flauffy

A star rating of 5 out of 5.

This is a great, indulgent winter dessert. The choc-pear-marzipan mix is really flavourful and I couldn't help but have a few spoonfuls before it went in the pastry. There is a lot of filling though and I was slightly worried about folding it all up in delicate filo but I think freezing it really…

gdorrico

Having read the contents on this I nearly didn't make it but glad I did as it was delicious. I didn't overfill it, again taking into consideration the comments, and it looked the part and tasted great, plus it was easy to make.

valjohn

A star rating of 2 out of 5.

This tasted lovely but it looked terrible. I followed the instructions to the letter and unfortunately it stuck to the grease proof paper so half the pastry got left behind. I cooked it from frozen but the top cracked and some of the filling spilled out. It would certainly not win any beauty…

starlucy100 avatar

starlucy100

A star rating of 4 out of 5.

This was lovely, I only made a third of the recipe as I didn't have much filo pastry but it was delicious. It is very rich and you only need a little. Next time I may put more marzipan in as I couldn't taste it.

joannepd

Very easy and enjoyable to make. Froze as advised. Looked good at that point but when it was cooked - even though I cooked it seam side down- it just burst apart. There was a lot of filling and in retrospect I wouldn't have used it all. Also this was far too rich and chocolatey for me and sadly…

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