Pear and rhubarb with spiced scrunched filo

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pear and rhubarb with spiced scrunched filo
  • 3 beurre bosc pears, peeled, cored, chopped coarsely
  • 1 bunch (350g) rhubarb, trimmed, cut into 2cm lengths
  • 2 tablespoon caster sugar
  • 1/4 cup (60ml) orange juice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste
  • 2 tablespoon brown sugar
  • 40 gram butter, melted
  • 4 sheets filo pastry
  • icing sugar, for dusting


Pear and rhubarb with spiced scrunched filo
  • 1
    In a medium saucepan, combine pears, rhubarb, sugar and juice. Stir to combine; cook over a medium heat 15-20 minutes, or until fruit is soft. Transfer fruit to a 24cm round pie dish; cool.
  • 2
    Preheat oven to 200°C (180°C fan-forced).
  • 3
    Meanwhile, place cinnamon, vanilla bean paste and brown sugar into a small bowl and stir to combine. Stir in melted butter.
  • 4
    Place 1 sheet of filo onto a clean surface. Brush with half the flavoured butter, then cover with another sheet of fillo. Loosely scrunch the filo and place over half the fruit. Repeat with the remaining filo and flavoured butter.
  • 5
    Bake 15 minutes. Dust with icing sugar and serve with double cream, if desired.

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