Decadent Chocolate Cake - Chef Recipe by Kirsten Tibballs
Simple and delicious, this rich cake is perfect served as an afternoon tea treat, or a dessert with ...
2 medium pears, peeled, cored and thinly sliced
1 Tbs freshly squeezed lemon juice
2 punnets (250g) Driscoll’s blackberries
2 Tbs caster sugar
2 Tbs cornflour
Finely grated zest of a lemon
1 sheet frozen ready-rolled puff pastry, thawed
1 Tbs milk
Double cream, pouring cream, custard or ice cream.
Preheat oven to 190 C. Lightly grease a large baking tray with oil and line with baking paper.
Place pear and lemon juice into a medium bowl and toss to coat. Add blackberries and sugar, stir to combine. Set aside for 15 minutes.
Strain any juice from the fruit mixture. Add cornflour and lemon zest, stir to combine.
Roll out pastry on a lightly floured bench to form a 28cm x 38cm rectangle. With the long side of the pastry facing you, leaving a 2cm border along the base and 6cm border at the ends, spread the pear and blackberry mixture along the bottom third of the pastry.
Combine milk and egg to make a wash, brush the edges of the pastry with the wash. Fold in the sides and fold the pastry over the filling, tucking the ends underneath.
Place strudel, seam side down on the prepared tray. Cut several slits about 2cm apart, across the top to allow 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.
Slice and serve warm or at room temperature with cream, custard, or ice cream, if desired.
Photo Credits: Driscoll's