The Great Australian Bake Off

This classic strudel made with pecans and pears and drizzled with caramel will satisfy any sweet tooth. 


  • Pastry

  • 540g plain flour

  • 300ml water

  • 6 tbsp extra virgin olive oil

  • Filling

  • 2 cups caster sugar

  • 150g salted butter

  • 1 cup thickened cream

  • 6 slices of white bread

  • 100g pecans

  • 60g soft brown sugar

  • 1 tbs unsalted butter

  • 5 pink lady apples

  • 5 brown pears

  • 40g caster sugar

  • 2 tbs unsalted butter

  • 50ml extra virgin olive oil for greasing

  • 30g icing sugar for dusting

  • 50g pecans

  • 50g butter (to melt for pastry)


  • 1.

    Firstly, make the dough by combining water with flour, and adding 1 tbsp of oil at a time while kneading, knead until smooth then oil and place in a bowl and leave in a warm place for at least 45 minutes.

  • 2.

    Make caramel sauce by melting the sugar until deep brown, then adding the butter, and then the cream. Sieve onto a large swiss roll tin and cover with go-between and place in the freezer to cool.

  • 3.

    Dice all the fruit and place in a saucepan with the butter and sugar and slowly cook until soft, for about 8-10 minutes.

  • 4.

    Pulse the breadcrumbs in a food processor until crumbs, then chop the pecans and add to the bread crumbs, place butter in a frying pan and heat until melted, add the breadcrumbs and pecans and brown sugar and toss until toasty.

  • 5.

    Roll out the pastry to a large rectangle, sprinkle with melted butter and then brush on some caramel sauce to cover. Then sprinkle on the breadcrumb mixture and then the fruit, sprinkle with more caramel.

  • 6.

    Trim the thick edges of pastry away and roll up into a long sausage shape.

  • 7.

    Bake at 200’C for about 30-40 minutes or until just golden.

  • 8.

    Meanwhile toast the remaining pecans for the top.

  • 9.

    Finish off with a sprinkle of icing sugar, drizzle of left over caramel sauce, and pecans.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 362kj
  • Fat Total 19g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 46g
  • Sugar 25g
  • Sodium 71mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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