Recipes+
Ingredients
Method
1.Place pear, caster sugar and 2 tablespoons water in a large saucepan over moderate heat. Cook, covered, for 5-8 minutes or until pear is just tender. Remove from heat; uncover. Cool slightly; drain. Transfer to a medium bowl.
2.Place blackberries in a sieve over a bowl; stand for 5 minutes. Place blackberries on paper towels to remove excess liquid. Add to pear mixture; toss to combine.
3.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
4.Place one pastry sheet on a flat work surface. Brush lightly with butter. Top with another pastry sheet; repeat buttering and layering until all pastry sheets are used. Place pear mixture on long side of pastry stack, leaving a 5cm border on each side. Tuck in ends. then roll pastry to enclose filling.
5.Place strudel, seam-side down, on prepared tray. Brush top with butter, then sprinkle with almonds.
6.Bake tor 25-30 minutes or until pastry is browned. Dust with combined icing sugar and cinnamon. Serve.
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