- 1 litre water
- 220 g sugar
- 1 kg quince, peeled and sliced
- 5 allspice berries
- 1 vanilla pod
- 10 phyllo pastry sheets
- ½ cup butter, melted
- Mascarpone, for serving
Preheat the oven to 180°C.
Pour the water into a saucepan, add the sugar and boil until the sugar has dissolved.
Add the quince, allspice and vanilla pod and boil until the quince slices are soft.
Remove half the quince using a slotted spoon and set aside to cool. Continue boiling the remaining quince until it is a deep rose colour and the syrup thickens.
Bake the phyllo pastry according to package instructions, brushing each sheet with melted butter. Layer them on a large rectangular baking sheet.
Place the cooled quince evenly lengthways in the middle of the pastry. Fold two sides of the pastry over the quinces.
Bake for 20–25 minutes, or until the pastry is puffed up and golden. Place the remaining quince slices and some of the syrup on top of the strudel and serve with mascarpone