Blackberry & pear strudel
- 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.