Aromatic Pear Strudel

Servings: Makes: 20 slices

Nutritional Information:

Per 100g

Calories 184 Fat 8.8g Saturates 1.2g Carbohydrates 19g Sugars 1.1g Protein 5.9g Salt 1.2g




Take the filo sheets out of the fridge 30 minutes before making the strudel. This will prevent the sheets from cracking during baking.


Meanwhile, put the apricots in a bowl with the rum, vanilla extract, lemon juice and zest and allow to soak while you prepare the pears, or longer if possible.


Preheat the oven to 180°C (Gas Mark 4, 350°F).


Peel and core the pears. Cut them into small cubes and mix them with the soaked apricots and the apple concentrate or syrup. Divide the mixture into 5 equal portions.


Place a sheet of filo on a dry work surface with the longer side facing you. (Cover the remaining sheets with clingfilm to prevent them from drying out.)


Brush the coconut-oil mixture lightly over the sheet. Cover it with another sheet (this one doesn’t need oiling).


Spread one portion of pears lengthwise along the bottom edge of the sheet. Arrange them in a 6-cm -wide strip, leaving a 2-cm edge on each side to prevent the filling from spilling out.


Roll the sheet up carefully around the filling and into a nice strudel and place in the baking pan. Repeat with the remaining sheets and filling to get 5 strudels in the pan. Brush them lightly with the coconut-oil mixture and use a sharp knife to score each strudel into 4 slices.


Bake the strudel in the preheated oven for 25–30 minutes or until golden.


Serve warm or cold. It will keep in an airtight container in the fridge for up to 3 days and should be reheated in the oven before serving. Serve with egg and dairy-free custard.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased