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The combination of blackberries and pear creates an element of comfort in this classic strudel recipe. Perfectly balanced with the light flaky puff pastry, add a dollop of cream and you'll be heaven.
2 medium pears, peeled, cored & thinly sliced
1 tablespoon freshly squeezed lemon juice
2 punnets (250g) Driscoll's blackberries
2 tablespoons caster sugar
2 tablespoons cornflour
finely grated zest of 1 lemon
1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
1 egg & 1 tablespoon milk, lightly beaten together (*egg wash)
double cream, pouring cream, custard or ice cream, to serve (optional)
Preheat the oven to 190°C. Lightly grease a large baking tray with oil and line with baking paper.
Place the pear and lemon juice in a medium bowl and toss to coat. Add the blackberries and sugar and stir to combine. Set aside for 15 minutes.
Roll the pastry out on a lightly floured bench, to form a 28cm x 38cm rectangle.
Strain any juice from the fruit mixture. Add the cornflour and lemon zest and stir to combine.
With the long side of the pastry facing you, leaving a 2cm boarder along the base and 6cm boarder at the ends, spread the pear and blackberry mixture along the bottom third of the pastry. Brush the edges with egg wash. Fold in the sides and fold the pastry over the filling, tucking the ends underneath.
Place strudel, seam side down on the prepared tray. Cut several slits approximately 2cm apart across the top, to allow the steam to escape. Brush with egg wash.
Bake for 35 minutes, or until puffed and golden brown and filling tender. Leave on the tray for 10 minutes, to cool slightly.
Slice and serve warm or at room temperature with cream, custard or ice cream, if desired.