Pear, Blackberry and Ginger Strudel

Name: Pear, Blackberry and Ginger Strudel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 50 g (2oz) butter; 5 pears, around 725 g (1lb 10oz), peeled, cored and cut into 1cm (½in) chunks; 15 g (½oz) caster sugar; ½ tbsp lemon juice; 40 g (1½oz) stem ginger, finely chopped; 150 g (5oz) blackberries; 6 filo pastry sheets, each measuring 500mm x 240mm - we used Jus-Rol; 15 g (½oz) flaked almonds; Icing sugar to dust

Flio pastry adds a great crunch to fruit pudding.

By The GH Kitchen TeamPublished: 16 October 2010

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Food, Cuisine, Dish, Ingredient, Recipe, Fast food, Finger food, Breakfast, Comfort food, Flatbread,

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

50 g (2oz) butter
5 pears, around 725 g (1lb 10oz), peeled, cored and cut into 1cm (½in) chunks
15 g (½oz) caster sugar
½ tbsp lemon juice
40 g (1½oz) stem ginger, finely chopped
150 g (5oz) blackberries
6 filo pastry sheets, each measuring 500mm x 240mm - we used Jus-Rol
15 g (½oz) flaked almonds
Icing sugar to dust

Directions

1. Step 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. Step 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. Step 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. Step 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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Per Serving:

Calories: 265
Total carbs: 44 g
Sugars: 21 g
Total fat: 10 g
Saturated fat: 5 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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