- 2 x 410 g cans Rhodes Pear Halves in Syrup, drained
- 50 g butter
- 30 ml (2 T) sugar
- 30 ml (2 T) honey (or to taste)
- 65 ml (4 T) golden seedless sultanas
- 4 shortbread or tennis biscuits, finely crushed
- 6 sheets of filo pastry
- some melted butter
- Dice the Rhodes Pear Halves into ½ cm cubes.
- Melt the butter in a saucepan and add the diced pear, sugar, honey and sultanas and allow to cook rapidly for about 5 - 8 minutes or until the sauce has reduced and caramelised.
- Remove from heat, stir in the crumbs and set aside to cool a little.
- To complete, brush a pastry sheet with melted butter then place another sheet on top. Cut the sheets in half so that you now have 2 pieces of double pastry.
- Place a 6th of the filling along one side of one of the double piece of pastry and roll over once.
- Tuck in the sides then completely roll up the pastry with the filling inside to form a neat strudel.
- Brush the strudel all over with melted butter, place on a buttered baking sheet with the seam at the bottom and cut one or two slits into the top of the strudel.
- Now continue to make 5 more strudels then bake in a preheated oven at 200 °C for 10 - 15 minutes, or until the edges of the filo are golden brown and crisp.
- Remove from the oven and serve with a whipped spiced cream or ice cream.
To make whipped spiced cream, add a pinch of nutmeg and a generous pinch of ground cinnamon to sweetened whipped cream.