11⁄2 cups frozen blueberries, thawed
820g can pear slices in juice, drained
3⁄4 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
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 to a heatproof jug. Cover.
Meanwhile, place blueberries, pear slices, oats and 1/3 cup of the sauce in a large bowl. Stir until just combined.
Layer pastry sheets together, brushing in between each sheet with butter.
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 seam-side down on a large, greased oven tray. Brush with remaining butter.
Cook in a hot oven (200C) for about 30 minutes, or until golden and crisp. Stand for 10 minutes.
Serve warm strudel with warm sauce and cream.
TIP: Keep filo pastry covered with a clean tea towel, to prevent it from drying out.