Name: Pear and Walnut Strudel
Prep time: 30 min
Cook time: 30 min
Ingredients: 6 fairly firm pears, peeled and cut into wedges; 125g unsalted butter, melted; 1/2 cup caster sugar; 1 teaspoon natural vanilla extract; 1 cup breadcrumbs; 3/4 cup walnuts, finely chopped; 12 sheets filo pastry; cream, to serve

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Pre-heat oven to 180°C. Put the pear pieces, 2 tablespoons butter, sugar and vanilla in a frying pan with 1/4 cup water and set over a low heat
Cook, stirring often, for 20 minutes, until the pears are softened and most of the liquid has evaporated. Set aside to cool, then drain well
Mix the pear pieces, breadcrumbs and pecans in a bowl. Place two pieces of filo pastry on a work surface with the long edges overlapping
Brush with butter then place two more sheets of filo on top. Repeat until all the pastry is used up
Arrange the pear mixture along one long edge, leaving an 8 cm margin at each end, then roll up
Place on a lined oven tray then brush with butter and bake for 30 minutes until the pastry is golden and crisp. Serve with cream

Pre-heat oven to 180°C. Put the pear pieces, 2 tablespoons butter, sugar and vanilla in a frying pan with 1/4 cup water and set over a low heat
Cook, stirring often, for 20 minutes, until the pears are softened and most of the liquid has evaporated. Set aside to cool, then drain well
Mix the pear pieces, breadcrumbs and pecans in a bowl. Place two pieces of filo pastry on a work surface with the long edges overlapping
Brush with butter then place two more sheets of filo on top. Repeat until all the pastry is used up
Arrange the pear mixture along one long edge, leaving an 8 cm margin at each end, then roll up
Place on a lined oven tray then brush with butter and bake for 30 minutes until the pastry is golden and crisp. Serve with cream

Pre-heat oven to 180°C. Put the pear pieces, 2 tablespoons butter, sugar and vanilla in a frying pan with 1/4 cup water and set over a low heat
Cook, stirring often, for 20 minutes, until the pears are softened and most of the liquid has evaporated. Set aside to cool, then drain well
Mix the pear pieces, breadcrumbs and pecans in a bowl. Place two pieces of filo pastry on a work surface with the long edges overlapping
Brush with butter then place two more sheets of filo on top. Repeat until all the pastry is used up
Arrange the pear mixture along one long edge, leaving an 8 cm margin at each end, then roll up
Place on a lined oven tray then brush with butter and bake for 30 minutes until the pastry is golden and crisp. Serve with cream