Pear, Walnut, and Salted Caramel Strudel Recipe
Hello, food lovers! Chef Scott here, back with this week’s recipe that’s all about satisfying a sweet craving. After a recent trip to my local orchard where I picked up some beautiful pears, I knew exactly what to make—a delightfully simple Pear, Walnut, and Salted Caramel Strudel. Served warm with a scoop of vanilla ice cream, this dessert is sure to hit the spot.
Let’s get into it, and if you fancy trying it yourself, you can find this recipe and more on The Veg Grower Podcast and on my Instagram page, @seedtotableplot13.
Ingredients (Serves 4-6)
- 450g diced ripe eating pears
- 100g walnuts, roughly chopped
- 25g sugar
- ½ tsp ground cinnamon
- 1 tsp cornflour
- 50g melted butter
- 100g store-bought salted caramel (or add a pinch of salt to canned caramel)
- 4 sheets of store-bought filo pastry
Method
- Prepare the Pastry Layers
Lay out the filo pastry sheets. Brush the first sheet with melted butter, then layer the next sheet on top. Repeat until all four sheets are stacked, each brushed with butter. - Make the Filling
In a bowl, mix the diced pears with sugar, walnuts, cornflour, and cinnamon. - Assemble the Strudel
Spread the pear mixture in a sausage shape along the bottom edge of the filo, leaving a small border on each side. Spoon the caramel in dollops on top of the filling. - Roll and Bake
Fold in the sides and bottom of the pastry, then roll it up into a strudel shape. Brush with melted butter, sprinkle with a few extra chopped walnuts, and transfer to a baking sheet. - Bake
Bake in a preheated oven at 190°C for 20-30 minutes, or until the pastry is golden brown.
And there you have it—a perfectly indulgent dessert ready to be enjoyed! I’ll be back next week with another recipe, so keep an eye out.