Recipes
Blackberry & pear strudel
This easy strudel recipe uses packet filo pastry for less fuss, and the stem ginger adds a spicy zip to the fruity filling
This easy strudel recipe uses packet filo pastry for less fuss, and the stem ginger adds a spicy zip to the fruity filling
(7 votes)
Cook: 50 Mins
Serves: 10
Price: 66p per serving
Nutritional Information
Each 118g serving contains
Energy
1021kj
244kcal
1021kj
244kcal
12%
Fat
9.1g
9.1g
Med
13%
13%
Saturates
5.3g
5.3g
Med
27%
27%
Sugars
20.1g
20.1g
High
22%
22%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
865kj/207kcal
Typical energy values per 100g:
865kj/207kcal
Ingredients
350g blackberries
2 ripe pears, peeled, cored and diced
1/2 lemon, juice of
2 pieces stem ginger, chopped
1/2 tsp vanilla extract
100g caster sugar
100g butter
80g fresh white breadcrumbs
5 sheets filo pastry
1 tbsp icing sugar
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4.
2
Put the blackberries in a bowl with the pears, lemon juice, ginger, vanilla and sugar. Stir and leave for 10 minutes.
3
Melt the butter and spoon about a third into a pan. Add the breadcrumbs and stir over a low heat until crisp and golden.
4
Lay a clean tea towel on a work surface and put a sheet of filo on top. Brush with melted butter and sprinkle over some of the breadcrumbs. Repeat with the remaining filo, layering the sheets as you go.
5
Spread the fruit along one short edge of the filo, leaving a border at the edge. Fold in the long edges and roll up from the side with the fruit, finishing seam-side down. Brush with melted butter.
6
Bake for 30-40 minutes until golden. Dust with icing sugar and serve hot.