for 8 person

Filling

1 tbsp	butter
500 g	carrot, coarsely grated
100 g	date, finely chopped
100 g	hazelnut, roasted, coarsely chopped
50 g	coarse cane sugar
1	pear (approx. 200 g), coarsely grated
3 tbsp	crème fraîche
1 tbsp	lemon juice
¼ tsp	cinnamon
¼ tsp	salt

Strudel

1 parcel	strudel pastry (approx. 120 g)
60 g	butter, melted, left to cool

To bake

icing sugar to dust

How it's done

Filling

Heat the butter in a pan. Sauté the carrots for approx. 5 mins. Mix in the dates and all the other ingredients up to and including the salt, leave to cool.

Strudel

Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.

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