Blueberry Apple and Walnut Strudel

Serves8

Cooking time 1h 12m

We take a classic apple strudel and add in a fresh blueberry twist. Serve this warm and comforting dessert with ice-cream and it is pure joy!

Ingredients

400gcan pie apple, drained

1 punnetDriscoll's blueberries

1/2 tspground cinnamon

2 1/2 Tbspcaster sugar

2 sheetsfrozen ready-rolled puff pastry, halved

2 Tbspalmond meal (ground almonds)

1egg, lightly beaten

1/2 cupof crushed walnuts

vanilla ice-cream, to serve

Preparation

Preheat oven to 180°C fan-forced. Line a large baking tray with baking paper.
Filling

Combine apple, blueberries, cinnamon, crushed walnuts and 2 tablespoons sugar in a bowl. Place 2 pastry pieces 5cm apart on prepared tray. Sprinkle each with half the almond meal, allowing a 1.5cm border around edges. Divide apple mixture between pastry pieces.
Pastry

Roll out 1 remaining pastry piece until 1cm longer on all sides. Carefully fold in half lengthways. Using a small sharp knife, cut 6cm-long slits along folded edge, 1.5cm apart. Unfold pastry. Place over 1 pastry piece. Press edges to seal. Brush with egg. Sprinkle with half the remaining sugar. Repeat with remaining pastry piece, egg and remaining sugar.
Strudel

Bake for 20 to 25 minutes or until golden and puffed. Dust with icing sugar. Serve with ice-cream.