Apple or Pear Strudel

YOU WILL NEED : (For One 50cm Strudel)

This serves 4-6 people

One 45g sheet filo pastry.

This is 3pp/119kcal

NB: All my calculations were based on this brand. If you use a different brand or size, please adjust accordingly.

I also calculated the pp's using my calculator, as the recipe builder calls this 4pp, but it is definitely 3pp per 45g sheet.

3 Red Apples or 3 Pears

1/2 Teaspoon Cinnamon

Zest of half a Lemon

 2 teaspoons Artificial Granular Sweetener

10g Raisins

1/8 Teaspoon Icing Sugar

10 sprays Frylight Sunflower Oil


Chop the fruit into small cubes-approx 1-2 cms each. You can remove the peel or leave on according to your preference.

Pop into a bowl with the cinnamon, raisins, lemon zest and sweetener.

Cover and microwave on high for 2 minutes.

Tip into a sieve and allow the fruit to drain of any excess liquid. (You can also give it a good blotting with some kitchen roll).

Allow to cool completely.

Working carefully and quickly, line a baking tray with baking parchment.

Lightly mist with Frylight oil.

Open out the sheet of Filo pastry.

Put the cold fruit evenly down the length of the pastry in a line.

Using the baking parchment, gently pull the pastry over the fruit, rolling carefully but confidently, to form the strudel.

It will be translucent and delicate. Try not to over handle at this stage.

Mist lightly with Frylight Oil then put in the oven at 200 degrees centigrade for 15-20 minutes.

The pastry should be a light golden colour and very crisp.

Lightly dust with sifted icing sugar.

Cut into 4 generous or 6 average slices.

(It's still 1pp per slice if divided into 6)



You can pre-cut the pastry into 4, divide the fruit evenly and make individual strudels.

These freeze well.

Just warm gently in a low oven. Absolutely delicious with a cup of tea or coffee for 1pp/120kcal each.