Filo Pastry Pear Strudel with Nuts and Raisins

Filo Pastry Pear Strudel with Nuts and Raisins is a delectable dessert that combines the crispness of delicate filo dough with the sweetness of pears, raisins, and a delightful blend of nuts. This recipe is lightly spiced with cinnamon and enriched with a creamy egg custard. The combination of textures from the crunchy filo layers, the tender fruit filling, and the rich, nutty goodness of almonds and cashews makes this dessert an irresistible treat. Whether you use pears or apples, this recipe is incredibly versatile and perfect for any occasion, whether it’s a casual family dinner or a festive gathering. With a touch of love, this dessert is sure to win hearts at the table.

Full Recipe:

 

Ingredients

For the Strudel:

  • 3 pears (or apples, peeled, cored, and thinly sliced)
  • Vegetable oil (for brushing the filo dough)
  • 1/2 cup raisins (soaked in warm water for 10 minutes, then drained)
  • 6 sheets of filo dough
  • 1 teaspoon ground cinnamon
  • 1/2 cup mixed nuts (almonds, cashews, or walnuts, chopped)
  • Powdered sugar (for dusting)

For the Custard:

  • 300 ml milk
  • 3 eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions

Step 1: Prepare the Pear Filling

  1. Peel and slice the pears:
    Begin by peeling, coring, and thinly slicing the 3 pears (or apples if you prefer). Set them aside in a mixing bowl.
  2. Soak the raisins:
    Place 1/2 cup of raisins in a small bowl of warm water and let them soak for about 10 minutes. This will plump them up and make them juicy. Drain and set aside.
  3. Season the filling:
    Add 1 teaspoon of ground cinnamon to the sliced pears, along with the drained raisins. Mix well to evenly coat the fruit with cinnamon. If you like a little extra sweetness, you can sprinkle a tablespoon of sugar over the fruit mixture.
  4. Chop the nuts:
    Roughly chop 1/2 cup of mixed nuts (almonds, cashews, or walnuts). These will add a delightful crunch to the strudel. Add the chopped nuts to the pear mixture and stir to combine.

Step 2: Prepare the Filo Dough

  1. Prepare the filo sheets:
    Lay out the filo dough on a clean, dry surface. Keep the sheets covered with a damp towel to prevent them from drying out as you work. You will need about 6 sheets of filo dough for this recipe.
  2. Brush with oil:
    Take the first sheet of filo dough and lay it flat on your work surface. Using a pastry brush, lightly brush the entire surface with vegetable oil. This will help create a crispy and golden texture when baked. Repeat this process with each sheet, layering them on top of one another.
  3. Layer the filling:
    Once all the filo sheets are layered and oiled, spoon the pear mixture evenly across the center of the filo dough, leaving a border around the edges for folding. Make sure the filling is spread out in a thin, even layer to ensure that every bite has a balance of fruit and nuts.

Step 3: Roll and Shape the Strudel

  1. Roll the strudel:
    Gently fold the sides of the filo dough over the filling, and then carefully roll the dough into a log, starting from one of the long edges. Tuck in the ends as you roll to enclose the filling.
  2. Transfer to a baking sheet:
    Place the rolled strudel on a baking sheet lined with parchment paper, seam side down. If you want a golden finish, lightly brush the top of the strudel with a little more vegetable oil.

Step 4: Bake the Strudel

  1. Preheat the oven:
    Preheat your oven to 180°C (350°F).
  2. Bake the strudel:
    Place the strudel in the preheated oven and bake for 25-30 minutes, or until the filo dough is golden brown and crisp. Be sure to check on it occasionally to prevent over-browning.

Step 5: Make the Custard Sauce

  1. Prepare the custard:
    While the strudel is baking, prepare a simple custard sauce. In a medium saucepan, whisk together 300 ml of milk, 3 eggs, and 1 tablespoon of sugar. If you want to add extra flavor, you can also include 1 teaspoon of vanilla extract.
  2. Cook the custard:
    Heat the mixture over medium heat, stirring constantly until it begins to thicken. Be careful not to let it boil. Once the custard has thickened to your desired consistency, remove it from the heat and set aside.

Step 6: Serve the Strudel

  1. Let the strudel cool:
    Once the strudel is done baking, remove it from the oven and let it cool slightly before serving. This will make it easier to slice.
  2. Dust with powdered sugar:
    For a decorative finish, dust the top of the strudel with powdered sugar. The contrast between the golden filo and the powdered sugar creates a beautiful presentation.
  3. Serve with custard sauce:
    Slice the strudel into portions and serve with a generous drizzle of the warm custard sauce on the side. You can also garnish with a sprinkle of chopped nuts or fresh fruit if desired.

Cooking Tips

  • Working with filo dough: Filo dough can dry out quickly, so make sure to cover the sheets with a damp towel while working. This will keep them pliable and easy to handle.
  • Fruit variations: Feel free to substitute pears with apples, or even use a combination of both for a unique twist. You can also add dried cranberries or apricots along with the raisins.
  • Nut options: While this recipe uses almonds and cashews, you can experiment with other nuts like walnuts, pecans, or hazelnuts for different textures and flavors.
  • Extra flavor: If you like a little more spice, you can add a pinch of nutmeg or allspice to the pear mixture for a warming autumnal flavor.

Storage

  • In the refrigerator: Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a warm oven for 10 minutes or heat briefly in the microwave.
  • In the freezer: You can freeze the unbaked strudel by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

Nutritional Facts (Per serving, based on 8 servings)

  • Calories: Approximately 240 kcal
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 11g
  • Fiber: 4g
  • Sugars: 16g
  • Sodium: 80mg
  • Calcium: 8% of daily recommended intake
  • Iron: 6% of daily recommended intake

FAQs

  1. Can I make the strudel ahead of time?
    Yes, you can assemble the strudel ahead of time and store it in the refrigerator for a few hours before baking. Just brush it with oil before baking to ensure a golden finish.
  2. Can I use frozen filo dough?
    Yes, frozen filo dough works perfectly for this recipe. Just make sure to thaw it according to the package instructions before using.
  3. What other spices can I add to the filling?
    In addition to cinnamon, you can add nutmeg, allspice, or ginger to the filling for a more spiced flavor profile.
  4. Can I make this dessert vegan?
    To make a vegan version, substitute the egg custard with a plant-based custard or use a sweetened almond or oat milk for drizzling over the top. You can also use vegan filo dough and plant-based butter or oil.
  5. What other fillings can I try?
    You can customize the filling by using other fruits like peaches, plums, or berries. You can also experiment with adding chocolate chips or a drizzle of honey for extra sweetness.

Conclusion
Filo Pastry Pear Strudel with Nuts and Raisins is a delicious, crowd-pleasing dessert that beautifully balances the sweet and spicy flavors of cinnamon and fruit with the crunch of nuts. The delicate layers of filo dough provide a lovely texture contrast, while the creamy custard sauce elevates this simple dessert into something truly special. Whether you’re making it for a cozy family dessert or a special occasion, this strudel is sure to be a hit. With its warm, comforting flavors and elegant presentation, it’s the perfect way to show love through baking!