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Pear & Blackberry strudel
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750g ripe pears, such as Conference pears, peeled, cored and thinly sliced
50g ground almonds
75g caster sugar
1 x /b>>/>½ tsp ground cinnamon
250g pack JR Feuilles de Filo Pastry
2 tbsp sunflower oil
1 tsp finely grated orange zest
2 tbsp flaked almonds
3 tbsp Waitrose Acacia Honey
1. Preheat the oven to 190ºC, gas mark 5. Mix the pears, blackberries, ground almonds, sugar and cinnamon in a large bowl.
2. Unroll the pastry, but keep well wrapped in clingfilm or covered with a clean damp cloth. Mix the oil and orange zest in a small bowl. Place 3 sheets of pastry, slightly overlapping, on the work surface, brushing lightly with the zesty oil. Cover with another 3 overlapping sheets, brush again, then repeat with 1 more layer. Add the final sheet and brush with oil.
3. Spread the fruit down the length of the pastry to within 3cm of the edges. Fold the 2 shorter sides over the filling, then roll up from a long edge. Transfer to a large oiled baking sheet.
4. Using a sharp knife, mark the top in a diamond pattern. Brush with a little of the oil and sprinkle with the flaked almonds. Bake for 35-40 minutes, until golden and crisp. Transfer to a serving plate. Warm the honey and drizzle over the strudel. Serve warm or cold.
Typical values per serving:
This recipe was first published in August 2012.