Cut the pear in small uneven pieces.
In a small saucepan, over low heat, add the pear, gooseberries, blackberries and sugar.
Cook the mixture first with the saucepan covered and then remove the lid for the liquids to evaporate as much as possible.
Place it in the fridge to cool down.
In a blender, beat the fruit to a pulp.
Cut the walnuts in small bits, add them to the stuffing and stir.
Melt the butter, cut the pastry horizontally in 3 pieces.
For each piece you will need two pastry sheets. Butter the sheet, overturn it, add 1 tbsp stuffing, turn the sheet once, seal the edges and fold. Add a little water at the edge to stick and seal it better. Repeat until you run out of stuffing.
Break the egg yolk, mix well with the remaining butter and smear the strudels. Place them in a baking pan and bake in a preheated oven, at 165 oC, until golden brown.
In a bowl, add the cream cheese, powdered sugar, minced mint, creme fraiche and stir.
Once the strudels are baked, remove them from the baking pan and place them on a cold surface, to maintain their freshness.
Serve with a little powdered sugar and the creme fraiche.