Name: Nashi, walnut and ginger strudel
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 4 medium nashi pears (800g); 1 tablespoon lemon juice; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 1/2 cup (30g) japanese breadcrumbs; 3/4 cup (165g) caster (superfine) sugar; 1/4 cup (35g) white sesame seeds, toasted; 1/2 cup (60g) walnuts, chopped finely; 1 teaspoon ground ginger; 1 1/2 teaspoon ground cinnamon; 8 (sheets) fillo pastry; 150 gram (5½ ounces) unsalted butter, melted; 2 tablespoon pure icing (confectioner's) sugar

Ingredients

4 medium nashi pears (800g)

1 tablespoon lemon juice

1 centimetre (½-inch) piece fresh ginger (5g), grated

1/2 cup (30g) japanese breadcrumbs

3/4 cup (165g) caster (superfine) sugar

1/4 cup (35g) white sesame seeds, toasted

1/2 cup (60g) walnuts, chopped finely

1 teaspoon ground ginger

1 1/2 teaspoon ground cinnamon

8 (sheets) fillo pastry

150 gram (5½ ounces) unsalted butter, melted

2 tablespoon pure icing (confectioner's) sugar

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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