Blackberry & pear strudel

Blackberry & pear strudel

This easy strudel recipe uses packet filo pastry for less fuss, and the stem ginger adds a spicy zip to the fruity filling.

By , 21 September 2015
Blackberry & pear strudel
  • Ready in: 50 mins
  • Serves: 10
  • Price: 66p per serving
Nutritional Info
Each 118g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 1022KJ 244KCAL
of your reference intake.
Typical energy values per 100g: 866kJ/207kcal.
  • 350g blackberries
  • 2 ripe pears, peeled, cored and diced
  • 1/2 lemon, juice of
  • 2 pieces stem ginger, chopped
  • 1/2 tsp vanilla extract
  • 100g caster sugar
  • 100g butter
  • 80g fresh white breadcrumbs
  • 5 sheets filo pastry
  • 1 tbsp icing sugar
  • Pre-heat the oven to 180C/160C Fan/Gas 4.

  • Put the blackberries in a bowl with the pears, lemon juice, ginger, vanilla and sugar. Stir and leave for 10 minutes.

  • Melt the butter and spoon about a third into a pan. Add the breadcrumbs and stir over a low heat until crisp and golden.

  • Lay a clean tea towel on a work surface and put a sheet of filo on top. Brush with melted butter and sprinkle over some of the breadcrumbs. Repeat with the remaining filo, layering the sheets as you go.

  • Spread the fruit along one short edge of the filo, leaving a border at the edge. Fold in the long edges and roll up from the side with the fruit, finishing seam-side down. Brush with melted butter.

  • Bake for 30-40 minutes until golden. Dust with icing sugar and serve hot.