Paul Hollywood's Blackberry and Pear Strudel Recipe

Method

1. Heat your oven to 180C. Line a baking tray with baking parchment

2. Gently melt 100g of butter with the vanilla extract

3. Peel. core and dice the pears. Melt the remaining butter in a frying pan over a medium heat, add the pears and saute for 2-3 minutes to soften, then drain. (If your pears are perfectly tender, there is no need to cook them.) Tip the pears into a bowl, leave to cool, then toss with the orange zest, lemon juice, blackberries, sultanas, flaked almonds and sugar

4. Lay a sheet of filo pastry on a clean tea towel on your work surface. Bursh with some of the vanilla butter mixture and sprinkle with one-fifth of the breadcrumbs. repeat these layers until you have used all the filo pastry and crumbs, saving a little butter to finish

5. Place the fruit filling along the short edge of flio, leaving a 5cm clear border. Fold in the long sides and then gently roll up the strudel from the short edge, using the tea towel to help. Place seam side down in the prepared baking tray and brush with butter. Bake for 40 minutes or until golden. Leave to cool slightly, then dust with icing sugar to serve.