Almond Custard & Pear Strudel
Ingredients
On the table: 1 hour
Serves: 6
5g reduced - fat dairy spread
3 pears, peeled and sliced
1 tablespoon CSR Smart White or Raw Sugar Blend
1/4 cup currants
4 sheets filo pastry
50g melted reduced - fat dairy spread, extra
1 tablespoon ground almonds
1 tablespoon flaked almonds, optional
Method
1. Preheat oven to 180º C conventional or 160ºC fan forced. Melt dairy spread in non- stick frying pan add pears and CSR Smart and cook pears for 5 minutes over medium heat. Stir to ensure even cooking. Fold through currants.
2. Brush each sheet of filo lightly extra dairy spread and sprinkle with ground almonds, layering sheets on top of each other.
3. Spoon vanilla custard and pears along longest side of pastry 10cm from the edge and 5 cm from each end. Tuck in ends and fold 10 cm edge over filling, then roll to enclose filling. Place on baking paper-lined tray, seam side down. Cut a few small slits in top, brush with dairy spread. Bake for 15 minutes. Brush with remaining dairy spread and top with flaked almonds. Bake for a further 5 –10 minutes or until golden brown.
Vanilla custard
2 tablespoons custard powder
1 tablespoon extra CSR Smart White or Raw Sugar Blend
1 cup low fat milk
1/2 teaspoon vanilla essence
- Combine custard powder and CSR Smart in a small saucepan (off the heat). Gradually stir in milk with a wooden spoon.
- Stir over medium heat until mixture boils and thickens. Remove from heat, add vanilla and dairy spread; stir until dairy spread melts. Cover with plastic wrap. Cool to room temperature.
Comments
Reduced fat dairy spread is a butter substitute. Use unsalted butter if unavailable.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (210g)
1130kj (270 cal)
10g fat
40g carbs
27g sugars
4g protein
*Nutritional analysis of recipes calculated using FoodWorks ™ Professional Version 4.