Preheat the oven to 180°C. 

Soak the sultanas or raisins in a cup of hot tea for 10 minutes, drain well and set aside. 

Place the butter into a frying pan on medium high heat. 

Once the butter has melted, add the pears, brown sugar, vanilla and cinnamon. 

Stir and let it cook for 10-12 minutes stirring occasionally until soften and caramelised.  

Add the pecans and the sultanas, toss trough and remove from the heat.  

Place into the freezer to cool for 10 minutes.   

Place one filo sheet at a time on your bench top. Brush with the melted butter, sprinkle with a tbsp of raw sugar and sprinkle with a tbsp of almond meal. 

Place another filo sheet on top and repeat the step until all the filo sheets are finish.  

Spread the pear and pecan mixture on the bottom side of the filo sheets. Carefully fold in 2cm of the lateral sides of the filo pastry towards the inside of the stuffing, then carefully start rolling the bottom end of the filo pastry until forms a tight cylinder. Brush the end lip of the filo with more butter so sticks.  

Place the strudel on a lined baking tray, brush it with more melted butter, sprinkle with raw sugar and sprinkle the poppy seed all over the strudel. 

Bake in the oven for 40-45 minutes until golden brown. 

Dust the strudel with icing sugar and slice it using a serrated knife.  

Whip the cream with a tbsp of icing sugar until soft peaks form. Serve warm with whipped cream. Enjoy.