The BBC Good Food logo
Pear, chocolate & marzipan strudel

Pear, chocolate & marzipan strudel

By
A star rating of 4.2 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

Prepare ahead and freeze this rich filo pastry pud, then cook from frozen for the perfect fuss-free seasonal dessert

  • Freezable
Nutrition: per serving
NutrientUnit
kcal521
fat25g
saturates14g
carbs66g
sugars47g
fibre6g
protein5g
salt1.2g
Advertisement

Ingredients

Method

  • STEP 1

    Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.

  • STEP 2

    Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you’ve used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.

Goes well with

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content