PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!

Steps:

• Preheat oven to 425 degrees.
• Use parchment paper on cookie sheet.
• Start to prepare your fruit.
• Peel, core and slice your pears.
• Wash your berries and cut in halve.
• Wash and slice your rhubarb, very thin.
• Saute pears and rhubarb in butter for 1 - 2 minutes.
• Remove from heat to cool.
• Add lime zest, sugar and cinnamon, mix gently.
• Now add the fresh strawberries gently into the mix.
• Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
• If necessary, drain the cooled fruit.
• Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
• Brush the melted butter on the edges of the pastry and fold over fruit.
• Place seam side down on prepared cookie sheet.
• Slash the top of the strudel every 2 inches.
• Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
• Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
• Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
• Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.