2 x 410 g can Rhodes Quality Pear Halves, drained
45 ml (3 Tbsp.) Butter
2.5 ml (½ tsp.) Ground cinnamon
1 ml (¼ tsp.) Ground nutmeg
2 – 4 Whole cardamom pods
30 ml (2 Tbsp.) Bisto corn flour
80 ml (⅓ cup) Brown sugar
4 Sheets phyllo pastry
125 ml (½ cup) Butter, melted
45 ml (3 Tbsp.) Almond flakes
45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
45 ml (3 Tbsp.) Sugar
500 ml (2 cups) Milk, divided
- 1. Chop the Rhodes Quality Pear halves into even-sized chunks and place into a medium sized bowl.
- 2. Melt the butter over a gentle heat.
- 3. Crush the cardamom pods with the back of a knife and add the seeds to the butter.
- 4. Turn off the heat and allow the flavour of the cardamom to infuse into the butter for a few minutes.
- 5. Add the cardamom butter to the chopped pears and add the cinnamon, nutmeg, corn flour and sugar and toss well to mix.
- 6. Lay a single sheet of phyllo pastry on a flat surface.
- 7. Brush to the ends of the sheet with melted butter and cover with another sheet of phyllo.
- 8. Repeat with the 2 remaining sheets.
- 9. Leave a small border on each side and place the mixture on one half of the pastry sheet lengthwise.
- 10. Roll the pastry into a log encasing the filling and secure the open end with extra butter.
- 11. Place the strudel open-side down onto a baking tray that has been lined with baking paper.
- 12. Brush the top of the strudel with butter and sprinkle with the almonds.
- 13. Bake the strudel in an oven that has been preheated to 290°C for 25 minutes or until the pastry is golden brown.
- 14. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- 15. Bring the remaining milk to the boil in a saucepan.
- 16. Pour the custard mix into boiling milk, stir well until thickened.
- 17. Serve the strudel warm with the custard.