Spiced Pear and Pistachio Phyllo Strudel

Preheat your oven to 190°C/375°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, toss the diced pears with the lemon juice and lemon zest to prevent them from oxidizing and turning brown.

Add the brown sugar, chopped pistachios, semolina, cinnamon, and cardamom to the pears. Stir well until all the fruit pieces are evenly coated with the spices and sugar.

Place a large sheet of parchment paper on your work surface. Lay out one sheet of phyllo dough and lightly brush the entire surface with melted butter. Keep the remaining phyllo covered with a damp towel to prevent drying.

Place a second sheet of phyllo directly on top of the first and brush with more butter. Repeat this process until you have a stack of 6 to 8 buttered sheets.

Spoon the pear filling along one of the long edges of the phyllo stack, shaping it into a compact log and leaving a 3cm border on the short ends and the starting long edge.

Fold the short ends inward over the filling to seal the sides. Then, using the parchment paper to help lift, gently but tightly roll the phyllo over the filling toward the opposite long edge.

Carefully transfer the strudel, seam side down, onto the prepared baking sheet. Brush the entire outside generously with the remaining melted butter.

Using a sharp chef knife, make several shallow diagonal cuts across the top layers of the phyllo to allow steam to escape and prevent the pastry from bursting.

Bake the strudel in the preheated 190°C/375°F oven for 35 to 40 minutes, or until the pastry is deep golden brown and completely crisp.

Remove the strudel from the oven and allow it to cool on the baking sheet for at least 45 minutes. The filling needs this time to set; cutting it too early will cause it to collapse.

Just before serving, use a fine mesh sieve to dust the top of the cooled strudel with powdered sugar.