Recipe: Blackberry and Pear Strudel

The nights are cold and long and everyone’s tummy could do with a delicious warm dessert before bed. Thanks to berry legends, Driscoll’s, you can bang out this winter warmer for tonight’s dessert, tomorrow’s morning tea and afternoon tea and, hell, whenever you can, really.


  • 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 to create an 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 at room temperature. Strain any juice from the fruit mixture 
  • Add the cornflour and lemon zest and stir to combine


  • Roll the pastry out on a lightly floured bench, to form a 28 cm x 38 cm rectangle
  • With the long side of the pastry facing you, leaving a 2 cm border along the base and 6 cm border at the ends spread the pear and blackberry mixture along with 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.
  • Lace 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

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