Pear, blackberry and ginger strudel

Serves: 6

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 50 gram(s) butter
• 5  pears, around 725g (1lb 10oz), peeled, cored and cut into 1cm (½in) chunks
• 15 gram(s) (½oz) caster sugar
• ½tbsp lemon juice
• 40 gram(s) (1½oz) stem ginger, finely chopped
• 150 gram(s) blackberries
• 6  filo pastry sheets, each measuring 500mm x 240mm - we used Jus-Rol
• 15 gram(s) (½oz) flaked almonds
• Icing sugar to dust

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Melt 15g (½oz) of the butter in a large frying pan and cook the pears and sugar for 2-3min until the fruit is just softening. Take off heat and empty into a large bowl. Pour over the lemon juice, stir in the ginger and leave to cool slightly. Carefully mix in the blackberries.
2. In the same frying pan, melt the remaining butter and reserve. Lay a large sheet of baking parchment on a work surface. Put two filo sheets side by side on the parchment, overlapping the pastry so it makes a 45.5cm x 38cm (18in x 15in) rectangle. Brush with some of the reserved melted butter, then repeat layering and brushing process twice more.
3. Arrange fruit mix along one of the long edges of the rectangle, leaving a 2.5cm (1in) border on either end. Fold the end borders over the fruit, then carefully roll the strudel up.
4. Using the parchment paper, lift the strudel on to a baking tray. Brush with melted butter and sprinkle over the almonds. Bake for 30min or until deep golden and crisp. Dust with icing sugar and serve with double cream.

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