Pear and wild berries strudel
Makes 10 slices
200 g rectangular filo pastry sheets
melted butter for brushing
400 g sour pears
2 tbsp lemon juice
1 vanilla pod
1 sachet vanilla blancmange powder
500 ml milk
100 g sugar
2 egg yolks
150 g frozen mixed wild berries
2 tbsp cornflour
icing sugar for dusting
Line a baking tray with baking parchment and pre-heat the oven to 200 °C (Gas Mark 6). Lay out the sheets of filo pastry on a tea towel and brush with a little melted butter.
Wash, towel dry and peel the pears, cut off the stalks, cut into quarters and core. Chop the fruit pieces into thin slices and swiftly squeeze over some lemon juice. Cut open the vanilla pod and scrape out the pulp.
Make the blancmange according to instructions and continue stirring constantly until it has cooled. Now add the egg yolks. Mix the defrosted wild berries with the pear slices and the vanilla pulp and then add the cornflour. Mix the fruit mixture into the blancmange and spread over the sheets of filo pastry. Turn in the sides of the pastry and roll into a strudel form with the help of the tea towel.
Slide the strudel with the join on the bottom onto the baking tin, brush with melted butter and bake for approx. 30 minutes until golden brown. Leave to cool and serve dusted with icing sugar.
|Pear and wild berries strudel recipe|