About this recipe:I concocted this when having a very lazy Sunday! It was not the best idea I ever had, 'cos I had to let stuff thaw! But tried it again on a proper timescale, and it went down a treat with family and friends!
Place the frozen fruit in a bowl and add the soft brown sugar and the liqueur. Cover and leave to defrost to room temperature, about 2 hours. Once defrosted, drain and reserve the liquid.
Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment then lightly grease and sprinkle with flour.
Divide pastry into two equal pieces, roll out one piece to a rectangle 25cmx10cm and place on the baking tray as the base. Roll out second piece to 30cmx15cm and set aside.
Layer fruit on pastry base, leaving about 1.5cm clear on all sides. Egg brush the edges, and place the second piece of pastry over, sealing edges well. Score the top about every 1.5 cm. Egg brush, sprinkle with caster sugar.
Bake in the preheated oven for 20 to 25 minutes until risen and golden. Remove from the oven and if desired, will still warm drizzle with the reserved soaking liquid, (though not all may be needed, we don't like soggy strudel!). Serve.
Can be served hot or cold with cream ice cream or creme fresh. Try adding a little orange zest as a garnish.