Kosher almond and pear strudel recipe
Ingredients
- 4 sheets of filo pastry
- 225g sunflower spread, melted
- 50g slithered roasted almonds
For the filling
- 5 ripe pears, peeled, cored and sliced
- 1 tablespoon cinnamon
- 2 tablespoons ground almonds
- 2 tablespoons breadcrumbs
- 3 tablespoons brown sugar
- 100g slithered roasted almonds
To garnish
- 3 tablespoons icing sugar (mix with 2 teaspoons ground cinnamon)
- 2 teaspoons ground cinnamon
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Shop ingredientsEach serving contains
- Energy
- 1665kJ 399.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 22g
of the Reference intake
Carbohydrate 38.9gProtein 8.8gFibre 7.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper.
- Lay the first sheet of filo pastry on the tray. Brush with margarine and sprinkle over 2 tablespoons of toasted almonds. Lay another sheet of filo pastry on top, brush with margarine and sprinkle over the almonds again. Repeat with a third layer and top everything with the fourth sheet.
- Mix all the filling ingredients together.
- Put all the filling ingredients inside the pastry. Roll the short sides of the pastry inwards. Brush with some more margarine and roll together like a parcel.
- Brush the strudel with margarine so that it is completely coated.
- Bake for 25 minutes or until golden brown.
- To serve dust with some cinnamon icing sugar. Serve with custard, ice cream or thick cream.
- See more Kosher recipes
