Mary Berry’s Pear Apple Strudel is a delightful twist on the classic Austrian dessert, bringing together the perfect balance of sweet, tart, and flaky goodness. Known for her approachable and refined take on traditional British baking, Mary Berry has made this pastry both accessible and impressive. Unlike a typical strudel that may lean heavily on just apples or specific spices, Mary’s version incorporates juicy pears, adding a soft, mellow sweetness that perfectly complements the tartness of the apples.
The strudel features thin layers of buttery, golden-brown pastry that encase a mixture of cinnamon-spiced apples and pears. The apples give a slight bite, while the pears add a wonderfully tender and syrupy contrast. This delightful dessert is both comforting and elegant-ideal for a special occasion or a cozy afternoon tea. When baked, the strudel comes out perfectly crispy on the outside and wonderfully soft and aromatic on the inside, making every bite a satisfying experience.
Mary Berry’s Pear Apple Strudel Recipe
Ingredients Needed
For Mary Berry’s Pear Apple Strudel, you’ll need a combination of simple yet flavorful ingredients. Each plays a role in contributing to the strudel’s signature texture and taste:
- Puff Pastry: This is the cornerstone of the strudel. Pre-made puff pastry is used for convenience, providing the crispy, flaky layers that give the dessert its distinct texture.
- Apples: Typically, tart apples like Bramley or Granny Smith are used. These apples help balance the sweetness of the pears and provide a firm texture when baked.
- Pears: Ripe, but firm pears like conference or Bartlett work best. They soften beautifully during baking and add a lovely natural sweetness that pairs perfectly with the apples.
- Butter: A small amount of melted butter helps in brushing the pastry to create that rich, golden finish and adds to the overall flavor.
- Sugar: Granulated sugar sweetens the filling without overpowering the fruit. You can also use a sprinkle of caster sugar for a finer texture.
- Cinnamon: This warming spice brings depth and warmth to the fruit filling. You can also experiment with a pinch of nutmeg for an added layer of flavor.
- Lemon Juice and Zest: A touch of acidity from the lemon enhances the flavors of the apples and pears and prevents them from becoming too sweet.
- Sultanas (optional): Mary Berry sometimes includes sultanas (or raisins) in her version for a burst of sweetness and a chewy texture.
- Egg Wash: An egg yolk mixed with milk is brushed over the top of the pastry to give it a lovely golden sheen when baked.
Equipment Needed
To make this strudel, you don’t need any specialized baking equipment. However, having the right tools will help ensure your strudel turns out perfectly:
- Rolling Pin: You’ll need a rolling pin to gently roll out the puff pastry to the right thickness before filling and folding it.
- Baking Tray: A large, flat baking tray will help you bake the strudel evenly. A lined tray with parchment paper will prevent the pastry from sticking and make cleanup easier.
- Sharp Knife: To make clean cuts when preparing the fruit and slicing the finished strudel, a sharp knife is essential.
- Pastry Brush: This will be used to apply the melted butter and egg wash on the pastry, helping it achieve that beautiful golden color when it bakes.
- Mixing Bowl: A medium-sized bowl to combine the fruit, sugar, cinnamon, and other flavorings.
- Tea Towel: If you’re feeling fancy, you can use a tea towel to help you roll and shape the strudel. It’s an old-fashioned technique that gives the pastry its rolled appearance.
Instructions To Make Mary Berry’s Pear Apple Strudel
Making Mary Berry’s Pear Apple Strudel is straightforward, but it does require a bit of care to ensure the pastry is handled properly. Here’s a step-by-step guide:
- Preheat the Oven: Set your oven to 200°C (180°C fan) or 400°F. This ensures the strudel bakes at a high temperature, helping it become beautifully crisp.
- Prepare the Fruit: Peel, core, and slice the apples and pears into thin slices. Place them into a mixing bowl, and sprinkle with sugar, cinnamon, lemon juice, and zest. Toss everything together to coat the fruit evenly. If you like, stir in a handful of sultanas or raisins for extra flavor.
- Roll Out the Pastry: On a lightly floured surface, unroll your puff pastry. Roll it out slightly to make sure it’s large enough to wrap around the filling. You want it to be about 12 x 16 inches or roughly the size of your baking tray.
- Add the Filling: Lay the prepared fruit mixture in the center of the pastry, leaving about 2-3 inches on each edge. Be careful not to overstuff the strudel, as this can cause it to burst open during baking.
- Fold the Pastry: Gently fold the sides of the pastry over the filling, then carefully roll the strudel from one end to the other. Use a tea towel if you need help shaping it into a tight roll.
- Brush with Butter: Once the strudel is fully rolled up, place it on a baking tray lined with parchment paper. Brush the top with melted butter to create that golden-brown crust.
- Egg Wash: Beat together an egg yolk with a bit of milk, and brush this over the pastry for an even richer, glossy finish.
- Bake: Bake the strudel in the preheated oven for 25-30 minutes, or until it’s golden and crisp. Keep an eye on it near the end of baking to ensure it doesn’t burn.
- Cool and Serve: Once the strudel is done, let it cool for a few minutes before slicing it. Serve it warm, dusted with a little powdered sugar for extra sweetness, and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips And Tricks
- Keep the Pastry Cold: Puff pastry works best when it’s cold. If you’re working in a warm kitchen, try to keep the pastry in the fridge until you’re ready to roll it out to prevent it from becoming too soft and sticky.
- Don’t Overfill the Strudel: It might be tempting to stuff the pastry with lots of fruit, but too much filling can make it difficult to seal the strudel, and it may spill out during baking.
- Make It Ahead: You can assemble the strudel ahead of time and freeze it before baking. Just wrap it tightly in plastic wrap or foil and bake it from frozen, adding a few extra minutes to the baking time.
- Experiment with Spices: If you’re a fan of spices, try adding a pinch of ground ginger, nutmeg, or cloves to the filling for a more aromatic depth of flavor.
- Serve with Ice Cream or Cream: While Mary Berry’s Pear Apple Strudel is delicious on its own, a scoop of vanilla ice cream or a generous spoonful of whipped cream makes the dessert even more indulgent.
Mary Berry’s Pear Apple Strudel is a beautiful balance of flavor and texture, with tender fruit wrapped in delicate, flaky pastry. It’s a comforting dessert that can be made for any occasion, from family gatherings to holiday feasts. With simple ingredients and easy-to-follow instructions, this strudel is accessible even for novice bakers. Whether you’re a seasoned pro or just starting in the kitchen, this recipe is sure to impress. The combination of pears and apples, warm cinnamon, and that gorgeous golden pastry makes this dessert an absolute crowd-pleaser. If you’ve never tried making strudel before, Mary Berry’s version is the perfect introduction!
Easy Recipe Variations For Mary Berry’s Pear Apple Strudel
Mary Berry’s Pear Apple Strudel is a wonderful dessert that combines the sweetness of ripe pears and apples with the crisp, buttery layers of puff pastry. This classic recipe offers plenty of room for creative variation, making it versatile enough to suit a variety of tastes and dietary preferences. Here are some easy ways you can tweak the recipe to make it your own:
1. Add Spices For Extra Warmth
While the traditional strudel recipe uses a simple cinnamon-sugar mixture, you can elevate the flavor by experimenting with different spices. For instance, adding a pinch of ground ginger, nutmeg, or allspice can bring a warm, aromatic depth to the filling. If you’re a fan of chai or fall flavors, these spices are perfect for recreating that cozy vibe in every bite.
2. Try Different Fruits
Pears and apples are a classic pairing in a strudel, but the beauty of this recipe is that it allows for easy swaps. For a twist, try using other fruits like peaches, plums, or even mixed berries. The key is to balance the sweetness and acidity of the fruit. For example, tart Granny Smith apples combined with juicy, sweet peaches can offer a nice contrast that makes each bite more interesting. If you want something tropical, you could use mangoes or pineapples for a truly exotic flavor profile.
3. Add Nuts For Crunch
Nuts can bring a delightful texture to your strudel, so feel free to toss in some crushed almonds, walnuts, or pistachios into the fruit filling. Not only will this enhance the texture, but the earthy flavors of the nuts complement the sweet fruit and buttery pastry. For an extra layer of flavor, you can lightly toast the nuts before adding them to the filling, which will intensify their flavor.
4. Swap Puff Pastry For Phyllo Dough
While puff pastry is a classic choice, you can swap it out for phyllo dough for a lighter, crispier texture. Phyllo dough creates a more delicate, flaky strudel that’s less rich than puff pastry but still just as satisfying. For a healthier version, you can use whole wheat phyllo dough or gluten-free options, making the recipe adaptable for those with dietary restrictions.
5. Add A Liqueur
If you’re looking to give your strudel an adult twist, consider adding a splash of liqueur to the filling. A tablespoon of dark rum, Amaretto, or Grand Marnier can complement the flavors of the fruit while adding a subtle complexity. These liqueurs also pair beautifully with the spices, creating a more indulgent dessert.
6. Use Vegan Substitutes
For a vegan version of Mary Berry’s Pear Apple Strudel, simply swap the butter and puff pastry for plant-based alternatives. Use vegan butter (or coconut oil for a tropical twist) and ensure the puff pastry is vegan-friendly. You can also use maple syrup or agave nectar in place of sugar to maintain sweetness without using refined sugar.
Storing Leftovers
One of the best things about strudel is that it can be stored and enjoyed later, making it perfect for meal prep or enjoying a sweet treat throughout the week. However, to ensure the quality of the dessert remains intact, there are a few key things to keep in mind when storing leftovers.
1. Cooling The Strudel Properly
Before you store your leftover strudel, it’s important to let it cool completely at room temperature. If you store it while it’s still warm, the condensation will make the pastry soggy, which can ruin its crispy texture. Cooling the strudel ensures that the pastry retains its crispness and doesn’t become too soft.
2. Storing In The Refrigerator
If you plan to keep the strudel for a few days, store it in an airtight container or wrap it tightly in plastic wrap and aluminum foil. The cold air in the fridge will help preserve the fruit filling, but be aware that the pastry may lose some of its crunch after being refrigerated. For the best texture, try reheating the strudel in the oven at 350°F (175°C) for about 10-15 minutes to restore some of its original crispness.
3. Freezing Leftovers
For longer storage, you can freeze Mary Berry’s Pear Apple Strudel. To do this, wrap individual slices (or the whole strudel) tightly in plastic wrap, then place it in a freezer-safe container or a heavy-duty freezer bag. Properly sealed, the strudel can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the strudel in the fridge overnight, then reheat it in the oven as you would fresh strudel.
4. Reheating Leftovers
To reheat leftover strudel, avoid microwaving it, as it will cause the pastry to become soggy. Instead, place the strudel on a baking sheet and reheat it in the oven at 350°F (175°C) for about 10-15 minutes. This method will help restore the crispness of the pastry while ensuring the filling is heated through. You can also cover the strudel loosely with aluminum foil to prevent the top from over-browning.
What To Eat With Mary Berry’s Pear Apple Strudel?
Mary Berry’s Pear Apple Strudel is a delicious and indulgent dessert that pairs wonderfully with a variety of accompaniments. Whether you’re serving it for a special occasion or simply enjoying it as a comforting treat, here are some ideas for what to serve with your strudel:
1. Vanilla Ice Cream
A scoop of smooth, rich vanilla ice cream is the perfect complement to the warm, spiced fruit filling and crisp pastry. The creaminess of the ice cream contrasts beautifully with the textures in the strudel, adding a refreshing and indulgent element. For a bit of flair, drizzle some caramel sauce or a dusting of cinnamon over the ice cream.
2. Whipped Cream
If you prefer something lighter than ice cream, a dollop of freshly whipped cream is a classic choice. The airy cream enhances the fruitiness of the strudel without overwhelming its delicate flavors. You can also flavor the whipped cream with a touch of vanilla or almond extract to add an extra dimension.
3. Custard Or Cream Sauce
For those who enjoy richer, more indulgent pairings, a warm custard sauce or crème anglaise would be an excellent accompaniment to Mary Berry’s Pear Apple Strudel. The silky texture of the custard adds an extra layer of luxury to the dessert, and the subtle vanilla flavor ties in nicely with the spices and fruit in the strudel.
4. Fresh Berries
Fresh berries, such as raspberries, strawberries, or blueberries, provide a tart contrast to the sweetness of the strudel. Their natural acidity balances out the richness of the pastry, creating a well-rounded flavor experience. You can serve the berries on the side or scatter them over the top of the strudel for added color and freshness.
5. Coffee Or Tea
Pairing a warm beverage with the strudel enhances the overall experience, especially after a hearty meal. A cup of freshly brewed coffee, espresso, or black tea complements the sweet fruit filling without overwhelming the flavors. If you prefer something milder, a chai latte or hot chocolate would also go beautifully with the dessert.
Conclusion
Mary Berry’s Pear Apple Strudel is a quintessential dessert that strikes the perfect balance between sweetness, texture, and flavor. Its versatility allows for endless variations, from experimenting with different fruits and spices to adjusting the recipe for dietary needs. The key to making a memorable strudel is in its preparation: crisp, flaky pastry, tender, flavorful fruit, and just the right amount of sweetness.
When it comes to storing leftovers, proper care can help maintain the strudel’s quality, ensuring that you can enjoy it again without sacrificing flavor or texture. Whether you’re enjoying it solo, with a scoop of ice cream, or alongside a hot cup of tea, the strudel offers a satisfying experience that’s both indulgent and comforting.
In short, Mary Berry’s Pear Apple Strudel is more than just a dessert-it’s a versatile, easy-to-make treat that’s perfect for any occasion. With just a few tweaks or additions, you can create a variety of unique versions that will delight your taste buds every time.
FAQs
What Ingredients Do I Need For Mary Berry’s Pear Apple Strudel?
To make Mary Berry’s pear apple strudel, you’ll need the following ingredients: puff pastry, cooking apples, pears, butter, sugar, cinnamon, lemon juice, ground almonds, and breadcrumbs. Additionally, you’ll need a pinch of salt, some vanilla extract, and a beaten egg for glazing the pastry.
Can I Use A Different Fruit In Mary Berry’s Pear Apple Strudel Recipe?
Yes, you can experiment with other fruits if you prefer. While Mary Berry’s recipe specifically calls for pears and apples, you can substitute them with other fruits such as plums, cherries, or even peaches. Just keep in mind that different fruits might have varying moisture levels, so you may need to adjust the sugar and breadcrumbs to maintain the right consistency for the filling.
How Do I Prevent The Strudel From Becoming Soggy When Baking Mary Berry’s Pear Apple Strudel?
To prevent your pear apple strudel from becoming soggy, make sure to drain any excess liquid from the fruit filling before adding it to the pastry. Additionally, sprinkle some breadcrumbs over the pastry before filling to act as a barrier that absorbs moisture. Another tip is to ensure the pastry is thoroughly crisped by baking at the correct temperature and for the right amount of time.
