Pear, Plum and Blackberry Strudel

Serves: 8

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Total Time: 80

Prep Time: 20

Cook Time: 60

• 175 gram(s) ready-made puff pastry
• A little plain fl our for rolling out
• 300 gram(s) white marzipan
• 350 gram(s) ripe but fi rm pears, chopped
• 225 gram(s) ripe plums, thickly sliced
• 50 gram(s) blackberries
• 3  x sheets fi lo pastry (we like Cypressa Fresh Filo Pastry)
• 15 gram(s) (1/2oz) unsalted butter, melted
• 15 gram(s) (1/2oz) golden caster sugar
• 25 gram(s) fl aked almonds

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

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