PEAR AND BLUEBERRY STRUDEL

Serves 8, Prep 20 mins, Cook 30 mins

WHAT YOU NEED

1½ cups frozen blueberries, thawed

820g can pear slices in juice, drained

¾ cup quick oats

10 sheets filo pastry

100g butter, melted

Double cream, to serve

SALTED CARAMEL

SAUCE

300ml tub thickened cream

75g butter, chopped

1 cup brown sugar, firmly packed

1 tsp sea salt flakes

1 To make sauce, combine all ingredients in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally for about 15 minutes, or until slightly thickened. Transfer

2 Meanwhile, to a heatproof jug. Cover. place blueberries, pear slices, oats and 1/3 cup of the sauce in a large bowl. Stir

3 Layer until just combined. pastry sheets together, brushing in between each sheet with butter.

4 Spoon filling lengthways down the centre of the pastry, to form a log shape, leaving a 10cm border on long sides and 7cm on short sides. Fold in short sides, then starting at one long side, roll up to enclose filling. Place seamside down on a large, greased oven tray. Brush with remaining butter.

5 Cook in a hot oven (200°C) for about 30 minutes, or until golden and crisp. Stand for 10 minutes. Serve warm strudel with warm sauce and cream.