Pear strudel in filo

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This is a quick version of making a strudel, because I’m using Filo pastry as the base.   For those of you who is not so familiar with filo pastry, here’s how it looks like.   You can get this at Cold Storage supermarket.  I bought it at Hock Choon, Jalan Ampang, Kuala Lumpur.


It really is paper-thin, and soft, easy to tear.  I keep it in the freezer, and move it to the fridge bottom rack,  a few hours to defrost.  Don’t try to unroll it in its present frozen state, or you will end up tearing the delicate layers.


So you can use filo pastry just like you use Puff pastry.  Only thing it won’t puff.  It will just go crunchy and flaky (personally I dont like using filo, so much cleaning work afterwards ! but hubby loves it  ).   I made pear strudel, since I’m out of apples.  Here’s the recipe :

1 pack of filo pastry ( you will only use about 8 layers )
1/2 cup unsalted butter, melted
500 gm pears or apples, sliced thinly
1 cup breadcrumbs
1/2 cup of sugar (or less, depending on the acidity of your fruits)
a handful of raisins
1/2 cup walnut, chopped
1/2 cup of butter, cut into small pieces


To make the filling,  combine all the ingredients and mix well.   Now for the filo.  Dust the surface with some flour.  Remove the first filo and lay it on the surface.  Cover the rest with a towel to make sure it doesn’t dry out.


Brush the melted butter all over.  Place another sheet on top and brush with butter too.   Continue stacking till you get about 8 layers.  More layers if you think the filling is going to be a lot.  If there’s a tear, dont worry.  Just cut and paste :).



Spoon the fruit filling on the filo.  Fold the two side edges and then roll.   Place seam side down and brush with melted butter.  Bake at 180C  for 50 minutes.


 The result : filo

 Must be eaten immediately, it will turn soggy a few hours later due to the filling.

Just out of curiosity, I googled on how to make filo at home, my conclusion is – better buy it ready-made.  Watch the video below.   Cheers everyone.