Preheat oven 180C or 160C fan force.
Cut the pear flesh into dices 1cm square pieces and put into bowl – grind the Cumin seeds in the mortar and pestle; sprinkle over the pears and toss to coat well.
Combine the carrots, Tofu, lentils and orange zest – mix well.
Lay one sheet of pastry on the bench – spray lightly with oil. Top with another sheet and repeat until the pastry is all used.
Spoon the carrot mixture down one side of the assembled pastry layers – top with diced pears – sprinkle with ground black pepper; roll and pull in the ends to make a sealed package – lift onto a baking paper lined baking tray. Spray with a light coating of oil and bake until browned and crisp – around 45 minutes.
Combine the yoghurt, mint and pepper – serve the sliced strudel hot with the yoghurt and green salad or steamed vegetables of your choice.
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