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Pear, Apple and Cranberry Strudel
Recipe by Weigh It Up


  • 75g plain flour

  • 75g wholemeal spelt flour

  • ½ teaspoon salt

  • 1 tablespoon coconut oil

  • 1 small blood orange, peeled

  • 1 small lemon, peeled

  • 1 tablespoon Natvia Stevia blend

  • 2 teaspoons spelt flour

  • ½ teaspoon ground cinnamon

  • 30g dried cranberries

  • ½ cup rolled oats

  • 2 small pears, core removed and roughly cut into 2cm chunks

  • 1 apple, core removed and roughly cut into 2cm chunks

  • 1 teaspoon melted coconut oil

  • 1 teaspoon shredded coconut


  • 1.

    To make the pastry, combine flours and salt in a medium sized bowl and make a well in the centre.

  • 2.

    Mix 200ml warm water with coconut oil until melted, then pour into the centre of the flour, stirring until just combined.

  • 3.

    Place on a lightly floured board or bench and knead for about 5 minutes, or until smooth.

  • 4.

    Spray a bowl with oil, add dough, turn to coat and chill for an hour.

  • 5.

    Preheat oven to 180°C.

  • 6.

    Blend the peeled orange and lemon with Natvia, spelt flour and cinnamon.

  • 7.

    Add cranberries and oats and pulse blend to combine.

  • 8.

    Stir through pears and apple.

  • 9.

    Place dough on a lightly floured sheet of baking paper and roll out to approximately 20 x 30cm.

  • 10.

    Brush dough with melted coconut oil and scatter fruit mixture across the short end of the pastry, leaving a 5cm edge.

  • 11.

    Using the baking paper, gently roll the dough over to form a cylinder, tucking the end underneath, and pinch the ends to seal.

  • 12.

    Slide onto a baking tray lined with baking paper, brush with more melted coconut oil and scatter over shredded coconut.

  • 13.

    Bake for 40-45 minutes or until golden.

  • 14.

    Rest for 5 minutes before serving with vanilla ice cream or yoghurt.

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