Apples, pears, seasons, pastry... ingredients do matter!

A super easy, fuss-free strudel that you can make in no time, yet will devour happily every time. You don’t have to worry about making your own puff pastry if you are not familiar with making it yourself, or cant be bothered with the extra steps. There are many options for ready to use puff pastry, just make sure to buy the best quality as it is a main ingredient here. Yes, I absolutely recommend making your own puff pastry always! It’s never the same when you use the ready made ones, which is why I included the video of how to make it yourself for you to give it a try if you like. The video has a cheat method, making it a much easier version of puff pastry. But feel free to look up the classic french method for puff pastry if you are willing to put it the hours and arm work!


The quality of the ingredients you use in the filling is vital, as this is where all the flavor is. Choose only the best ingredients.


The same recipe here can be made with apples instead of pears (the classic version), if you do use apples go for the granny smith apples, they are the best for this. But pears make it a more interesting strudel, a tad more gourmet and the combination here is just perfect. Do go for the seasonal pears. Yes! There are summer, autumn and winter pears. Follow this link to learn the difference. This is how you make your baking interesting as the difference in the flavors and textures you get from the different seasons is in fact interesting.


Happy Baking!


Serves: 6 Cook Time: 35 m

1 kg pears, peeled, deseeded and cubed

1 teaspoon lemon juice

Seeds of 1 DS Vanilla Bean

1 cup brown sugar

1 teaspoon ground cinnamon

3 tablespoons all purpose flour

1/2 cup DS Golden Raisins

1 sheet puff pastry, thawed

1 egg

1/4 cup milk

1/4 cup granulated or icing sugar to sprinkle on top

optional – you can add chopped DS Pecans or DS Walnuts for a tasty nutty touch

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the cubed pears, lemon juice, vanilla seeds, brown sugar, cinnamon, flour and raisins. Stir to coat evenly.

Roll out the puff pastry slightly with a rolling pin to even it out.

Spread the pear mixture evenly over the pastry making sure to stay off the edges.



Water the edges slightly to make them sticky.

Roll the pastry over the filling into a tube. Seal the dough together by pressing it together. ( Tip: for a more interesting design, you can cut the sides of the pastry into strips and fold it decoratively, crossing the strips over each other, sealing them lightly with water.)

Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash.

Sprinkle with granulated sugar if desired.

Bake for 35 – 40 minutes, until golden brown.

If you did not sprinkle with granulated sugar, then dust the top with icing sugar.

Serve warm or at room temperature. Can be served with vanilla ice cream.

Check out the step by step images in the description above.



If you like this recipe you will also enjoy

Baked Peaches with Oats & Nuts Crumble

Spiced Apple Cake

Pear Frangipane tart

Fresh Figs Tarte Tatin


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