Ingredients

Filling:

• 2 x 400 g can Rhodes Quality Pear Halves, drained
• 45 ml (3 Tbsp.) butter
• 2.5 ml ground cinnamon
• 1 ml ground nutmeg
• 2 – 4 whole cardamom pods
• 30 ml (2 Tbsp.) bisto corn flour
• 80 ml brown sugar

To assemble:

• 4 sheets phyllo pastry
• 125 ml butter, melted
• 45 ml (3 Tbsp.) almond flakes

To serve:

• 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided

Method

1. Chop the Rhodes Quality Pear halves into even-sized chunks and place into a medium sized bowl.
2. Melt the butter over a gentle heat.
3. Crush the cardamom pods with the back of a knife and add the seeds to the butter.
4. Turn off the heat and allow the flavour of the cardamom to infuse into the butter for a few minutes.
5. Add the cardamom butter to the chopped pears and add the cinnamon, nutmeg, corn flour and sugar and toss well to mix.
6. Lay a single sheet of phyllo pastry on a flat surface.
7. Brush to the ends of the sheet with melted butter and cover with another sheet of phyllo.
8. Repeat with the 2 remaining sheets.
9. Leave a small border on each side and place the mixture on one half of the pastry sheet lengthwise.
10. Roll the pastry into a log encasing the filling and secure the open end with extra butter.
11. Place the strudel open-side down onto a baking tray that has been lined with baking paper.
12. Brush the top of the strudel with butter and sprinkle with the almonds.
13. Bake the strudel in an oven that has been preheated to 290C for 25 minutes or until the pastry is golden brown.
14. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
15. Bring the remaining milk to the boil in a saucepan.
16. Pour the custard mix into boiling milk, stir well until thickened.
17. Serve the strudel warm with the custard.