Quick & Easy

Nashi, walnut and ginger strudel

With the added texture of walnuts and sesame seeds, this delectable pear and ginger strudel makes a most satisfying dessert.
Nashi and ginger strudel



1.Preheat oven to 180°C/350°F. Grease oven tray.
2.Peel, core and slice pears thickly. Place pear, juice, fresh ginger, breadcrumbs and ¼ cup of the caster sugar in large bowl.
3.Combine seeds, walnuts, spices and remaining caster sugar in small bowl.
4.Lay one sheet of pastry on work bench, long edge towards you; brush with butter. Lay another sheet of pastry on top so it overlaps edge furthest away from you by 5cm (2 inches); brush with butter. Sprinkle one-quarter of the seed mixture over pastry. Repeat layering with pastry and seed mixture, brushing each sheet of pastry with butter.
5.Spoon pear filling along edge closest to you, leaving 5cm (2-inch) border along edge of pastry closest to you and on both sides. Fold short sides of pastry over filling; roll strudel away from you to enclose filling and form log. Place strudel on tray, seam-side down; brush with butter.
6.Bake strudel about 50 minutes or until browned. Serve dusted with icing sugar.

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