Pear & blackberry strudel

This impressive dessert with its crisp pastry and succulent fruit filling takes just 10 minutes to prepare.

DURATION 0:06:54

Tags: pear, autumn, blackberry, strudel recipe, dessert, strudel, pear and blackberry, Waitrose "Waitrose recipe" food cooking cookery, autumnal,

Recipe - Serves: 6


750g ripe pears, such as Conference pears, peeled, cored and thinly sliced
200g blackberries
50g ground almonds
75g caster sugar
1 x 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.

Nutritional Info

Typical values per serving:

Energy 1799.12kJ
Fat 14.5g
Saturated Fat 1.4g
Carbohydrate 68.2g
Sugars 45.1g
Salt 0.4g

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