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Curtis Stone's pear and sultana strudel with ginger-vanilla custard sauce recipe
Curtis Stone's pear and sultana strudel with ginger-vanilla custard sauce recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Homemade ginger custard enhances fruity strudel for a delicious make-ahead dessert.
Ingredients:
  • 110g unsalted butter, divided
  • 75g breadcrumbs
  • 150.00g caster sugar
  • 2.50 gm ground cinnamon
  • 4 William Bartlett pears (about 800g total), peeled, quartered, cored, and cut crossways into 1cm-thick slices
  • 80g sultana
  • 12 sheets filo pastry, thawed overnight if frozen
  • Icing sugar, to dust
  • 300ml thickened cream
  • 125ml milk
  • 30.00 ml minced peeled ginger (about 30g)
  • 6 extra-large egg yolks
  • 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
Instructions:
  • Preheat your oven to 190°C (170°C fan-forced) and place a rack in the center. Line a large rimmed baking tray with baking paper.
  • Melt butter in a small frying pan over medium heat. Stir in breadcrumbs and cook for 5 minutes until golden. Transfer to a large bowl, then mix in sugar, cinnamon, and a pinch of salt. Add pears and sultanas, stirring well to coat everything evenly.
  • In a small saucepan over medium heat, melt the remaining 80g butter. Lay 1 filo sheet on a work surface with a long side facing you. Trim if needed to 26cm x 40cm. Lightly brush filo with melted butter. Top with another filo sheet, trim if needed, and brush with more melted butter. Repeat with 4 more filo sheets and melted butter to create a stack. Spread half the pear mixture along 1 long side, leaving a 4cm border on both ends. Fold the ends over, then roll tightly to enclose the filling. Place strudel seam-side down on the lined tray. Brush with additional melted butter. Repeat with the remaining filo sheets, melted butter, and pear mixture.
  • Bake until dark golden brown for about 45 minutes. Let cool on a wire rack for 10 minutes before serving.
  • To make the ginger-vanilla custard sauce, heat cream, milk, and ginger in a saucepan until simmering. Let it sit for 20 minutes to enhance the flavors. In a bowl, whisk egg yolks and sugar until smooth. Slowly add the warm cream mixture to the eggs, then return everything to the saucepan. Cook over medium-low heat for 5 minutes, stirring until the custard thickens and coats the spatula without boiling. Strain the custard through a sieve, then stir in the vanilla and a pinch of salt.
  • Transfer the warm strudels from the baking paper to a cutting board with care. Sprinkle with a dusting of icing sugar. Trim the ends using a large serrated knife, then slice each strudel into 8 pieces. Arrange the slices on serving plates. Drizzle with ginger-vanilla custard sauce and serve promptly.

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