Packham Triumph pear and cinnamon strudel with vanilla bean ice cream

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 4 soft Packham’s Triumph pears peeled, cored and diced
  • 2 tbsp butter
  • Juice and zest of ½ a lemon
  • 1 tbsp water
  • 1 tbsp soft brown sugar
  • ½ cup flaked almonds, lightly toasted
  • ½ cup dates, roughly chopped
  • 1 tbsp soft brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 4 sheets filo pastry
  • 2 tbsp butter, melted
  • Good quality vanilla bean ice cream to serve
  • Salt and pepper

Recipe by David Bitton


Preheat the oven to 180 degrees C.

To prepare the filling, place a large saucepan over a medium high heat and add 2 tablespoons of butter. Add the Packham’s Triumph pears, water, lemon juice and zest and sugar to the saucepan cook for 5 minutes, stirring occasionally until just soft and caramelised (will take 5-7 minutes).

Remove the Packham’s Triumph pears and any caramel from the saucepan and place in a large ceramic bowl. Add the almonds, dates, cinnamon and nutmeg and stir until combined. Set aside until required.

Meanwhile, lightly grease a flat baking tray and place down one sheet of filo pastry. Bruch with the melted butter, then place another sheet on top. Repeat with the remaining 2 sheets of pastry.

Leaving approximately 4 cm on all edges of the pastry, lay the Packham’s Triumph pear mixture along the length of the pastry sheets. Fold over the sides and edges and roll the pastry until you reach the end. Brush over the remaining melted butter.
Place the tray into the pre heated oven and cook for 45 minutes or until heated through and lightly golden. Slice and serve warm with lots of ice cream.