Recipe

Pear and blackberry strudel

Apr 27, 2013 2:00pm
  • 25 mins preparation
  • 40 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Pear and blackberry strudel
  • 4 large (1 kg) pears, peeled, cut in 2 cm pieces
  • 1/3 cup caster sugar
  • 300 gram frozen blackberries, thawed
  • 8 sheets filo pastry
  • 50 gram butter, melted
  • 2 tablespoon flaked almonds
  • 2 teaspoon icing sugar
  • 1/4 teaspoon ground cinnamon

Method

Pear and blackberry strudel
  • 1
    Place pear, caster sugar and 2 tablespoons water in a large saucepan over moderate heat. Cook, covered, for 5-8 minutes or until pear is just tender. Remove from heat; uncover. Cool slightly; drain. Transfer to a medium bowl.
  • 2
    Place blackberries in a sieve over a bowl; stand for 5 minutes. Place blackberries on paper towels to remove excess liquid. Add to pear mixture; toss to combine.
  • 3
    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
  • 4
    Place one pastry sheet on a flat work surface. Brush lightly with butter. Top with another pastry sheet; repeat buttering and layering until all pastry sheets are used. Place pear mixture on long side of pastry stack, leaving a 5cm border on each side. Tuck in ends. then roll pastry to enclose filling.
  • 5
    Place strudel, seam-side down, on prepared tray. Brush top with butter, then sprinkle with almonds.
  • 6
    Bake tor 25-30 minutes or until pastry is browned. Dust with combined icing sugar and cinnamon. Serve.

The Latest from Food To Love