Instructions

Peel and core the pears.  Chop the pears into chunks about 1” diameter.  Finely grate the ginger on a microplane.  Add the pears, ginger, sugar, cinnamon sticks, and raisins to a saucepan.  Heat the mixture over medium heat for 15 minutes, stirring occasionally.   Stir in the vanilla and let the mixture cool.

Melt the vegan butter in a small skillet.  On a large surface or counter, carefully unroll the filo dough and place it next to the work surface.  Gently lift one sheet of the dough onto your work surface.  With a pastry brush, apply a coat of melted vegan butter over the entire sheet of filo dough.  Carefully place the second sheet of dough over the first, smooth it gently with your hands, then brush again with vegan butter.  Repeat until all sheets of dough are used.  Don't worry if small cracks appear in the dough sheets; the many layers will cover any breaks in the dough.

Heat your oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone baking sheet.

Arrange the dough with the short end in front of you.  Remove the cinnamon sticks from the pears. Spoon the pear filling onto the dough crosswise (the short way) about 1/3 the way down the dough, spreading it to within 2” of the ends of the dough.  Carefully begin to roll the dough around the filling, starting with the end in front of you and rolling the strudel away from you.  Gently lift the strudel, taking care to not to break it, and place it on the baking sheet.  Bake the strudel for 40 minutes.  Let it cool on the baking sheet before transferring it using 2 large spatulas to a serving tray.

Sift the confectioners sugar over the strudel.  Use a very sharp thin knife to cut each serving about 2” wide.