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    Pear and Blackberry Strudel

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    Pear and Blackberry Strudel

    Pears and blackberries seem to have a natural affinity. With their contrasting colours and tastes, they complement each other perfectly.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4 - 6


    • 750g ripe pears, peeled, cored and thinly sliced
    • 200g blackberries
    • 50g ground almonds
    • 75g caster sugar
    • ½ tsp ground cinnamon
    • 16 sheets Cypressa Fresh Filo Pastry
    • 2 tbsp sunflower or grapeseed oil
    • 1 tsp finely grated orange zest
    • 1 tbsp sesame seeds
    • 3 tbsp Waitrose Acacia Honey


    1. Preheat the oven to 190°C, 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 2 more layers of 3 sheets each.
    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, taking care not to cut all the way through. Brush with a little of the oil and sprinkle with sesame seeds. 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.

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    Cook's tips

    You can use other fruits in place of the pears and blackberries - just keep to the same total weight. Plum and apple or peach and blueberry also make good combinations.


    Average user rating

    4 stars