Lavishly Layered Blueberry Strudel

Combines light and flaky pastry with the goodness of blueberries for a truly divine dessert.

Preheat the oven to 180C/160Cfan/gas 4. Line a large baking tray with non-stick baking parchment.

Place the apples and blueberries in a bowl and toss with the caster sugar, lemon zest and juice and set aside for about 20 minutes.

Heat a small frying pan and add 25g of the butter until melted. Add the breadcrumbs and cook over a gentle heat until golden and toasted, will take about 5 minutes. Set to one side to cool.

Place the remaining butter in a small saucepan and heat until melted. Place a sheet of filo pastry onto a clean tea towel and brush all over with butter. Lay another sheet of pastry on top and brush again with butter. Repeat this process until you have used all the sheets of filo.

Stir the breadcrumbs into the filling and then pile the mixture along one long length of the pastry about 2 -3 cm in from the edge. Tuck the ends in over the filling and using the t towel to help you roll up the pastry to enclose the filling as carefully and tightly as you can go. Transfer seam side down onto the prepared baking tray.

Brush the top with butter and sprinkle over the flaked almonds. Place in the oven and bake for 30 – 35 minutes until golden all over.

Leave to cool for 10 minutes then dust with icing sugar.

Slice into wedges and serve with cream.