Pear, date and ginger strudel

1. Preheat the oven to 200˚C, gas mark 6. Heat 15g of the butter in a large frying pan and whisk in the cornflour. Add the chopped pears, cinnamon, stem ginger, 1 tbsp muscovado sugar and a pinch of salt. Set over a medium heat and sauté gently for 8-10 minutes, until softened. Take off the heat and fold in the dates and lemon juice.

2. Line a baking tray with baking parchment. Lay a sheet of filo on it, brush all over with melted butter and sprinkle sparingly with muscovado sugar (use 1½ tbsp sugar in total for the layering). Top with a second sheet of filo and repeat to use all 7 pastry sheets. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Making sure it is seam-side down, tuck the ends under tightly and seal them with more melted butter.

3. Brush with more butter and sprinkle over the remaining ½ tbsp sugar. Bake for 30-35 minutes, or until golden and crisp. Leave to cool for 10 minutes, then dust with icing sugar. Slice and eat warm with crème fraîche, cream or ice cream, if liked.