Kosher almond and pear strudel recipe

  • Serves 8
  • 35 mins to prepare and 25 mins to cook
  • 399 calories / serving
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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.

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  • 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
  • Energy 1665kj 399kcal 20%
  • Fat 24g 34%
  • Saturates 4g 18%
  • Sugars 22g 24%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 38.9g Protein 8.8g Fibre 7.2g


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