I made this during the Big Wet last weekend while staying with my parents in the mountains. My Dad loves strudel and I love my Dad – so it was a love festival making this for him. I ended up making four in total because we were also rolling with a couple of extra kids and it is damn good.
I call it “Cheats Strudel” because it’s made with puff not filo pastry and takes less than twenty minutes to prepare.
Yummy, simple crowd pleaser.
Let me know how you go.
¾ cup pitted dried dates
1 juice of whole orange,
½ cup water
1 tablespoon brown sugar
3-4 pears ripe, cored, peeled, roughly sliced
1 thawed puff pastry sheet,
1½ tablespoons white sugar
Preheat oven to hot, 200°C.
Lightly grease and line an oven tray with baking paper.
In a saucepan, combine dates, juice, water and brown sugar. Place on a high heat and bring to the boil. Reduce heat to medium and simmer for 3-4 minutes, until mixture thickens – don’t let it get too mushy. You want to see dates pieces not date jam.
Combine cooled date mixture and pears in a large bowl.
Place pastry sheet on prepared tray. Spoon filling onto one side of the pastry leaving a 2cm border at the side and each end.
Carefully fold the top over the filling and press to seal.
Score slits down the pastry at 1.5cm intervals and seal all the way around the edges with a fork.
Egg wash (literally beat an egg in a bowl and brush onto the pastry).
Sprinkle with white sugar.
Bake 20-25 minutes, until pastry is puffed and golden.
I like to serve my strudel with pouring cream but ice cream, greek yoghurt also lovely.