Mary Berry Pear & Apple Strudel

This delicious Pear & Apple Strudel by Mary Berry is a quick and easy dessert perfect for any occasion. With a flaky filo pastry, a sweet and spiced fruit filling, and a drizzle of zesty lemon icing, it’s a crowd-pleaser. Made with common ingredients, it’s flexible and can even be prepared ahead for convenience!

This Pear & Apple Strudel Recipe Is From Classic Cookbook by Mary Berry

Ingredients Needed

For the Strudel:

• 6 sheets of filo pastry
• 50g butter, melted, plus extra for greasing
• 25g fresh white breadcrumbs

For the Filling:

• 1 large cooking apple, peeled, cored, and sliced
• 1 large just-ripe pear, peeled, cored, and sliced
• Juice and finely grated zest of ½ lemon
• 50g demerara sugar
• 1 tsp mixed spice

For the Icing:

• 175g icing sugar, sifted
• A little lemon juice

How To Make Pear & Apple Strudel

1. Preheat the oven: Preheat the oven to 190°C/170°C fan/Gas 5 and lightly grease a baking tray with butter.
2. Prepare the filling: In a large bowl, mix together the sliced apple, pear, lemon juice and zest, demerara sugar, and mixed spice until well combined.
3. Layer the pastry: Lay three sheets of filo pastry on a board lined with baking paper, overlapping slightly at the edges. Brush each sheet with melted butter. Lay another three sheets crossways on top, again slightly overlapping, and brush with more butter. Sprinkle the breadcrumbs evenly over the top.
4. Assemble the strudel: Spoon the prepared filling along the bottom third of the pastry, leaving a 5cm (2in) gap at the edges. Fold the shorter sides of the pastry over the filling, then carefully roll it up from the filled end into a sausage shape with the join underneath. Brush the strudel with the remaining melted butter.
5. Bake the strudel: Transfer the strudel to the greased baking tray and bake for 30–35 minutes, or until the pastry is golden and crisp.
6. Make the icing: While the strudel is baking, blend the icing sugar with a little lemon juice to make a thick, smooth icing.
7. Serve: Once baked, remove the strudel from the oven and let it cool slightly before drizzling with the lemon icing. Transfer to a serving plate and serve with cream.

Recipe Tips

• Use Fresh Filo Pastry: Fresh filo pastry works best for this recipe. If using frozen filo, make sure it’s fully thawed before use to avoid cracking or tearing.
• Brush Each Layer Well: Don’t skip brushing each filo sheet with melted butter. This ensures the pastry becomes crispy and golden when baked.
• Don’t Overfill the Pastry: Be sure to leave a 5cm (2in) gap at the edges when adding the filling. This helps the pastry seal properly and prevents leaks.
• Cool Before Icing: Allow the strudel to cool slightly before drizzling with the lemon icing. This prevents the icing from melting into the pastry.
• Add Extra Spice for Depth: If you want a richer flavour, try adding a pinch of cinnamon or nutmeg to the filling along with the mixed spice for a little extra warmth.

How To Store Leftovers

• Refrigerate: Store leftovers pear & apple strudel in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap leftovers pear & apple strudel in cling film and place it in a freezer-safe container for up to 3 months. Thaw baked strudel in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 377
• Total Fat: 8.2g
• Saturated Fat: 4.5g
• Cholesterol: 17.9mg
• Sodium: 138.3mg
• Potassium: 107mg
• Total Carbohydrate: 74.4g
• Dietary Fiber: 2.2g
• Sugars: 44.4g
• Protein: 4.1g ​

Try More Mary Berry Recipes:

• Mary Berry Apple and Pear Pie
• Mary Berry Pear and Blueberry Galette
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Chocolate Traybake
• Mary Berry Lemon Lime Traybake