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Chocolate Pear Strudel


Chocolate Pear Strudel

Prep Time ~ 40 mins Cooking Time ~ 40 mins
Approx Cost ~ £3.80 Difficulty ~ Easy
Freeze ~ No Serves ~ 8

Tip ~ Make sure you keep any filo pastry covered with a damp t-towel when not in use, otherwise it will become dry and cracked.


75g coarse fresh white breadcrumbs

1 teaspoon ground mixed spice

1 kg ripe dessert pears, peeled, cored and thinly sliced

100g Belgian milk chocolate, chopped

75g light muscovado sugar

9 sheets fresh filo pastry

1 medium egg white, lightly beaten

25g cocoa powder

1 tablespoon icing sugar


  • Preheat the oven to 190c, Gas mark 5.
  • Toss the breadcrumbs with the mixed spice and toast lightly under a moderate grill.
  • Toss the pears with the chopped chocolate and sugar.
  • Unroll the pastry; keep well covered with cling film. Place 3 sheets of pastry, slightly overlapping the sheets, on a work surface and brush with a little beaten egg white. Cover with another 3 sheets brushing again with egg white, then repeat.
  • Scatter the pear and chocolate mixture over the pastry to within 5 cm of the edges.
  • Sprinkle with all but 1 teaspoon of the cocoa powder and then the breadcrumbs. Fold the 2 shorter ends over the filling, and then roll up loosely from the long side.
  • Transfer to a baking sheet with the join underneath.
  • Brush with the remaining egg white; bake for about 40 minutes or until deep golden.
  • Serve warm, dusted with icing sugar and reserved cocoa powder.