Mary Berry Pear & Apple Strudel

The first time I made this, I was trying to use up some end-of-week fruit: a slightly wrinkled pear, half a lemon, and a Bramley that had seen better days. I thought, “Easy—just roll it in filo, right?” Well, no. I overstuffed it, forgot the breadcrumb layer, and ended up with a soggy-bottomed pastry explosion that practically glued itself to the tray.

But the second time? Game-changer. I used fewer layers, dried the fruit slightly, and finally understood why Mary adds that breadcrumb buffer. The result: crisp, golden, and light—like autumn wrapped in a pastry coat. Let me show you how I fixed it—and why I now keep a box of filo in the freezer, just in case.

WHAT MAKES THIS RECIPE SPECIAL

Most fruit strudels turn soggy or split down the side. This one just works—and here’s why:

• Filo, not puff: You get a delicate crunch that doesn’t overpower the fruit.
• Breadcrumb layer: Soaks up juice and keeps the base crisp.
• Lemon drizzle: Adds tang and contrast—it’s not optional in my book.
• Just-ripe fruit: Keeps its shape and sweetness without turning to mush.

I’ve tested this with everything from underripe pears to the wrong sugar. Mary’s version is balanced and simple—but you’ve got to follow the order.

INGREDIENTS + WHY THEY MATTER

• Filo Pastry (6 sheets) – Delicate and flaky. Keep it under a damp cloth while you work—dries out fast.
• Melted Butter (50g) – Brushed between each layer. I tried skipping once—never again.
• White Breadcrumbs (25g) – Not just filler. They’re the secret to a crisp bottom.
• Cooking Apple (1 large) – Bramley works best. Sharp, softens just enough.
• Just-Ripe Pear (1 large) – Adds mellow sweetness. Too ripe = soggy.
• Demerara Sugar (50g) – Has crunch and a toffee-like depth.
• Mixed Spice (1 tsp) – Gives it that warm, familiar flavour.
• Lemon (zest and juice of ½) – Adds freshness and balances the sweetness.
• Icing Sugar (175g) – For the drizzle. Make sure it’s sifted.
• Lemon Juice (a splash) – To turn the icing into a pourable glaze.

MAKING IT YOURS (WITHOUT RUINING IT)

Gluten-Free? Use GF filo if you can find it—it’s fragile, but manageable if kept cold.
No Pear? Double up on apple. Use a sweeter eating variety to balance the tartness.
Extra Crunch? Add a handful of chopped toasted walnuts to the filling. I do this for guests who like texture.
Low Sugar? You can cut back on the sugar slightly if your fruit is super ripe—but don’t skip it entirely.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Pastry tore or dried out	Left uncovered too long	Keep filo under a damp tea towel while layering
Filling leaked out	Overstuffed or unevenly spread	Leave a 5cm border and don’t overfill
Soggy bottom	Skipped breadcrumbs	Always scatter a thin, even layer
Icing soaked in	Drizzled too early	Let strudel cool 10–15 mins before icing

HOW TO MAKE MARY BERRY’S PEAR & APPLE STRUDEL

Preheat the Oven
190°C / 170°C fan / Gas 5. Lightly butter a baking tray.

Prepare the Fruit
Toss the sliced apple and pear with lemon zest, juice, sugar, and mixed spice. Let it sit while you prep the pastry—it’ll release just enough juice.

Layer the Filo
Lay 3 filo sheets on baking paper, overlapping slightly. Brush each with butter. Lay 3 more sheets on top crosswise and brush again. Cover any unused sheets with a damp towel.

Add Breadcrumbs + Filling
Sprinkle breadcrumbs evenly over the top layer. Spoon the fruit along the lower third, leaving a 5cm gap at both ends.

Roll It Up
Fold in the short ends. Carefully roll into a log, seam-side down. Brush the top with the remaining butter.

Bake
Transfer to tray and bake for 30–35 minutes until golden and crisp.

Make the Icing
While it bakes, mix sifted icing sugar with just enough lemon juice to make a thick drizzle. Start with half a teaspoon and adjust slowly.

Cool + Drizzle
Let the strudel cool slightly (10–15 mins). Drizzle with icing and serve warm or at room temp.

TIPS FROM MY KITCHEN

• I pat the fruit dry with kitchen towel before filling—less juice = better texture.
• My filo comes in big sheets, so I trim and overlap as needed—don’t stress about neatness.
• I bake mine directly on a metal tray for max crisp. Parchment helps with cleanup.
• If you want dramatic drips of icing, make it slightly thicker than you think.

STORAGE + SERVING

Fridge: Keeps 2–3 days, but best on day one.
Reheat: Oven only—160°C for 10 minutes to revive crispness.
Freeze: Fully baked, cooled, and wrapped well. Reheat from frozen or thaw overnight.
Serve With: Double cream, custard, or a scoop of vanilla ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead?
Yes. Assemble and chill for a few hours before baking. Ice only after it’s baked and cooled.

Q: What pears work best?
Conference or Comice. You want firm, but not underripe.

Q: Can I use puff pastry instead?
Technically yes—but it’s more of a turnover. Filo gives the true strudel texture.

Q: Can I skip the icing?
You can, but I wouldn’t. The drizzle really lifts it.

Q: Do I need to cook the fruit first?
Nope. Thin slices cook beautifully in the oven. Just don’t pile it too thick.

Try More Recipes:

• Mary Berry French Apple Tart
• Mary Berry Filo Apple Strudels
• Mary Berry Apple And Apricot Cake