Pear, Plum and Blackberry Strudel

Method

1 Preheat the oven to 200°C (180°C fan) mark 6. Roll out the pastry on a lightly
fl oured surface and cut into a 15 x 30.5cm (6 x 12in) rectangle. Cook on a baking sheet for 12–15min, turning over once, until golden. Cool on the baking sheet.
2 Reduce the oven temperature to 180°C (160°C fan) mark 4. Roll the marzipan into
a rectangle just a bit smaller than the pastry, then put it on top. Cover with the
pears, plums and, fi nally, the blackberries.
3 Layer the fi lo pastry over the fruit, brushing with melted butter as you go. Tuck the
fi lo edges under the cooked pastry base, then brush the top with the remaining butter
and sprinkle with sugar and almonds.
4 Put the strudel in the centre of the oven and cook for 40–45min. Cover loosely with
foil towards the end of cooking time if the pastry is browning too quickly. Allow to
cool for 10min before serving the strudel warm with chilled cream.

Get ahead...Make the strudel to the end of step 3 up to 4hr ahead. Cover and chill, then complete the recipe.