Mincemeat Strudel with Pear and Dark Chocolate Recipe - Duerr's

Mincemeat Strudel with Pear and Dark Chocolate Recipe

Serves: 8


1 jar (approx 411g / 14 ozs) dark chocolate mincemeat
2 peeled pears, chopped
5 ml (1 tsp) grated lemon rind
6 sheets filo pastry
100g (4 ozs) butter, melted (approx)
50g (2 ozs) fine dry bread crumbs
Icing sugar for dusting


  1. Place mincemeat in bowl and mix with pears and lemon rind; cover & set aside.
  2. Place 1 sheet of filo pastry on a damp tea towel. Cover remaining filo with a damp cloth. Brush filo pastry with some of the butter; sprinkle with approx 15ml (1 tbsp) bread crumbs.
  3. Layer remaining filo pastry, brushing each sheet with butter and sprinkling with remaining bread crumbs.
  4. Starting about 2 inches (5 cm) from one long edge of pastry, spoon the mincemeat mixture lengthwise down pastry in an 8 cm  (3-inch) wide strip, leaving a 5 cm  (2-inch) border of pastry at each short end.
  5. Starting at the long edge nearest filling, carefully begin to roll the filo over the filling. Fold in the short edges as you roll.
  6. Carefully roll up the strudel fairly firmly.  Carefully place strudel seam side down on greased baking sheet. Brush with butter.
  7. Cut 7 slits in top. Bake at 200°C / fan 180°C / Gas Mark 6 for 30 to 35 minutes or until crisp and golden. Transfer to wire rack to cool slightly. Serve warm, dusted with icing sugar



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