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Curtis Stone's pear and sultana strudel with ginger-vanilla custard sauce

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After a show-stopping dessert when entertaining? Whip up this pear and sultana strudel recipe. With flaky pastry and oozy custard, this delicious combo will leave your guests wanting more.

  • Serves8
  • Cook time50 minutes
  • Prep time25 minutes, + 10 mins cooling time
Curtis Stone's pear and sultana strudel with ginger-vanilla custard sauce


  • 110g unsalted butter, divided
  • 1 cup (75g) panko breadcrumbs
  • ⅓ cup (75g) caster sugar
  • 1 tsp ground cinnamon
  • 4 William Bartlett pears (about 800g total), peeled, quartered, cored, and cut crossways into 1cm-thick slices
  • ½ cup (80g) sultanas
  • 12 sheets filo pastry, thawed overnight if frozen
  • Icing sugar, to dust

Ginger-vanilla custard sauce

  • 300ml thickened cream
  • ½ cup (125ml) full-cream milk
  • 1½ tbs minced peeled ginger (about 30g)
  • 6 extra-large Coles Australian Free Range Egg yolks
  • ⅓ cup (75g) caster sugar
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the centre of the oven and preheat oven to 190°C (170°C fan-forced). Line a large rimmed baking tray with baking paper.
  2. Step 2

    In a small frying pan over medium heat, melt 30g butter. Add breadcrumbs and cook, stirring, for 5 mins or until golden. Transfer breadcrumb mixture to a large bowl. Stir in sugar, cinnamon and a pinch of salt. Add the pears and sultanas and stir well to coat.
  3. Step 3

    In a small saucepan over medium heat, melt remaining 80g butter. Lay 1 filo sheet on a work surface with a long side facing you. If necessary, trim to 26cm x 40cm. Brush filo lightly with melted butter. Top with another filo sheet, trimming if necessary, and brush with a little more melted butter. Repeat with 4 more filo sheets and more melted butter to make a stack. Arrange half the pear mixture along 1 long side, leaving a 4cm border at either end. Fold the ends over, then roll up tightly to enclose the filling. Transfer strudel, seam-side down, to the lined tray. Brush with more melted butter. Repeat with the remaining filo sheets, melted butter and pear mixture.
  4. Step 4

    Bake for 45 mins or until dark golden (some juices may spill out). Transfer the tray to a wire rack for 10 mins to cool.
  5. Step 5

    Meanwhile, to make ginger-vanilla custard sauce, in a small saucepan over medium-high heat, bring cream, milk and ginger to a simmer. Set aside for 20 mins to develop the flavours. Whisk the egg yolks and sugar in a medium bowl until blended. Gradually whisk in the warm cream mixture, then return the mixture to the saucepan. Using a flat silicone spatula, stir the mixture over medium-low heat for 5 mins or until the custard thickens (don’t let the custard simmer) and coats the spatula (custard should leave a path on back of the spatula when a finger is drawn across). Strain the custard through a sieve into a bowl. Stir in the vanilla and a pinch of salt.
  6. Step 6

    Gently slide baking paper with warm strudels onto a cutting board. Dust with icing sugar. Using a large serrated knife, trim ends, then cut each strudel into 8 slices. Place on serving plates. Spoon over some ginger-vanilla custard sauce and serve immediately.