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Eating veggie » Recipes » Pineapple, Pear and Mincemeat Strudel

Pineapple, Pear and Mincemeat Strudel

Makes 2 strudels, serves 4-6

Suitable for Freezing, Egg-Free, Nut-Free

If you are cooking for a vegan, check the mincemeat ingredients as some varieties include dairy products or honey.


  • ½ fresh pineapple cut into chunks (or use 200g canned pineapple, in natural juice, drained)
  • 2 ripe pears peeled, cored and diced
  • 225g vegetarian mincemeat
  • filo pastry (6 sheets) 1 packet
  • 50g butter or vegan margarine
  • Icing sugar to dredge
  • 200g crème fraiche (or 150ml soya cream)


  1. Preheat the oven to 200°C/gas mark 6. Mix the pineapple, pears and mincemeat together in a mixing bowl.
  2. Take 3 sheets of filo pastry at a time. Melt the butter or vegan margarine*. Brush one sheet of filo pastry with melted fat, place another sheet on top, brush again and top with the final sheet.
  3. Spoon half the filling onto the pastry along one long edge about 2.5cm/1″ in. Roll the filling up in the pastry tucking the ends in as you go. Place the strudel onto a greased baking sheet. Repeat with the remaining filo pastry and filling.
  4. Brush the outside of the pastry with melted fat and bake in the preheated oven for about 15-20 minutes until golden and cooked.
  5. Place on a serving dish and dredge with icing sugar. Serve with crème fraiche or soya cream.

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