Vanilla and Pear Custard Strudel

Cook Time 1 hour 15 minutes

Servings 6-8

Ingredients

3-4 Bosc pears, chopped into medium dice

2 tbsp unsalted butter

1 tbsp cornflour 

2 tbsp caster sugar 

1 lemon, juiced

2 tsp vanilla bean paste

100ml store bought custard, plus extra for serving

1 x 375g all butter puff pastry sheet (I like Careme)

1 egg, for egg wash

Flaked almonds

Icing sugar, for dusting 

Dollop cream and custard, for serving

Method

Preheat the oven to 180°C and line a large baking tray with baking paper.

In a medium pot, on medium heat, add the butter, chopped pears, cornflour, caster sugar, lemon juice and vanilla bean paste. Stir for 5-7 minutes until the pears are just soft but still have texture. Remove from heat.

The mixture should be dry and not too wet, once cooled slightly, stir through the custard so the mixture resembles a jammy consistency. Set aside.

On the lined baking tray, unroll the puff pastry sheet (dimensions are 27 cm x 36 cm), cut strips 2 cm thick and about 6-8 cm long on both sides of the rectangle, leaving the middle for the pear vanilla custard filling.

Spoon the filling into the center and wrap the strips over each other, alternating the top and bottom strips to create a braided pattern. Brush with egg wash and sprinkle with flaked almonds.

Bake for 30-35 minutes until light golden brown and flaky.

Remove from the oven and allow to cool for 15-20 minutes before dusting with icing sugar. Slice and serve with dollop cream and custard (optional).