Pear Strudels

Serves 10

• 10 squares puff pastry
• 5 firm, ripe pears, peeled and diced
• 3 Tbsp natural maple syrup
• 1 full tsp cinnamon
• scant 1/4 tsp ginger
• 2 tsp flour (I use white spelt)
• 3/4–1 cup whole berry cranberry sauce
• vanilla sugar, for sprinkling

Preheat oven to 375°F (190°C). Grease a muffin pan with cooking spray.

Stretch each square of puff pastry, gently pressing it down into the cups.

Place pears, maple syrup, cinnamon, and ginger into a small saucepan. Cook for 5 minutes, or until just soft. Add flour and stir to thicken for 30 seconds, or until liquid is absorbed.

Place a heaping Tbsp of pear mixture on each dough. Top with 1 Tbsp cranberry sauce. Sprinkle the tops with vanilla sugar. Fill the empty muffin cups halfway with water so it bakes evenly.