Best 11 Pear Strudel In Phyllo Recipes

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Pear strudel is a classic dessert that combines the sweet flavor of pears with a flaky phyllo dough. It is a popular dish in many cultures and can be served as a snack, dessert, or even breakfast. Whether you are looking for a traditional recipe or something more modern, there are many different ways to make pear strudel in phyllo. In this article, we will explore some of the best recipes for pear strudel, providing you with a comprehensive guide to creating this delicious dessert. We will discuss the different ingredients and techniques used to make pear strudel, as well as provide tips on how to perfect your strudel-making skills. So, let's get started and discover the best recipe for pear strudel in phyllo!

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT PEAR STRUDEL



Perfect Pear Strudel image

This Perfect Pear Strudel a special yet simple weekend breakfast, with a sweet vanilla glaze.

Provided by Lori Yates

Categories     Breakfast & Brunch

Time 53m

Number Of Ingredients 10

1/4 cup raisins
4 tablespoons unsalted butter, divided
3 large D'Anjou pears, peeled, cored and diced
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 sheets phyllo dough
3/4 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • Make Pear Strudel: Place raisins in small bowl, cover with very warm tap water. Let stand 5 minutes to plump, then drain.
  • Meanwhile, in large skillet, heat 2 tablespoons butter over medium heat. Add pears, brown sugar, cinnamon, nutmeg and plumped raisins. Cook 8 to 10 minutes or until pears are very tender and almost all liquid is evaporated, stirring occasionally. Spread mixture on small rimmed baking pan or plate and place in refrigerator 15 minutes to cool (this step can be done up to 2 days in advance).
  • Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in microwave. Place a stack of 3 phyllo sheets on parchment paper on work surface. Make a second stack of 3 phyllo sheets and place it so it overlaps the first stack by about an inch. Mound the cooled pear filling along one of the long sides of phyllo dough. Roll up like a jelly roll and transfer the parchment with strudel to rimmed baking pan.
  • Brush strudel with melted butter. Score the dough into 1-inch portions using a serrated knife, but do not cut completely through the strudel. Bake 20 minutes or until golden brown.
  • Meanwhile, make Glaze: In small bowl, whisk together all ingredients.
  • Slice strudel and serve warm with glaze.

Nutrition Facts : Calories 486 calories, Carbohydrate 89 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 217 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

ROQUEFORT AND PEAR STRUDEL



Roquefort and Pear Strudel image

Provided by Josie Le Balch

Categories     Appetizer     Bake     Blue Cheese     Pear     Pecan     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Dough:
2 cups all purpose flour plus additional for dusting
3/4 cup warm water (105°F to 115°F)
1/4 cup vegetable oil
1/2 teaspoon salt
Filling:
1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)
6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)
1/2 cup chopped toasted pecans
1 tablespoon all purpose flour
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
2 tablespoons plain dried breadcrumbs

Steps:

  • For dough:
  • Combine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment. Mix on medium speed 3 minutes (dough will be sticky). Remove strudel dough from bowl and divide in half. Form each dough half into ball; wrap each in plastic. Refrigerate 1 dough ball overnight for strudel; freeze second dough ball for another use.
  • For filling:
  • Melt 1 1/2 teaspoons butter in heavy large skillet over high heat. Add pears and sauté until soft, about 4 minutes. Strain pear mixture, discarding juices, then transfer pears to rimmed baking sheet, spacing apart; cool completely. Transfer cooled pears to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add cheese, pecans, flour, and lemon juice to pears and toss gently to combine.
  • Place 36x24-inch cotton cloth or clean cotton tablecloth on large work surface; secure all 4 corners to work surface with tape to keep in place. Dust cloth lightly with flour. Unwrap refrigerated strudel dough and place in center of prepared cloth; sprinkle lightly with flour. Using rolling pin, roll out dough as thinly as possible without tearing, dusting dough lightly with flour as needed to prevent sticking.
  • Line rimmed baking sheet with parchment paper. Slide hands under center of dough and gently pull with palms (not fingers) toward edges, being careful not to tear dough and stretching to thin rectangle. Gently pull dough edges with floured fingertips to form 34x18-inch rectangle. Using sharp knife, trim edges to form 33x17-inch rectangle. Cut dough rectangle lengthwise in half, forming two 33x8 1/2-inch rectangles. Brush each dough rectangle lightly with melted butter, then sprinkle each evenly with 1 tablespoon sugar and 1 tablespoon dried breadcrumbs. Starting 1 inch in from 1 short end of dough, spoon filling crosswise atop each dough rectangle in 1 1/2-inch-wide log, leaving 1-inch plain border on long sides of both rectangles. Starting at edge of cloth closest to filling and using cloth as aid, lift edge of cloth and start rolling up strudel dough (not cloth) over filling, enclosing filling completely and forming 2 strudels. Tuck in short ends of dough and pinch to seal. Transfer strudels to prepared baking sheet. Brush strudels all over with melted butter. Chill at least 1 hour and up to 6 hours.
  • Position rack in bottom third of oven and preheat to 375°F. Bake strudels until golden brown, about 40 minutes. Cool strudels on baking sheet 30 minutes.
  • Cut strudels crosswise into 1-inch-thick slices. Serve warm or at room temperature.
  • Test-Kitchen Tip:
  • Although only half of the strudel dough is used in this recipe, you'll need to make a full batch of the dough to achieve the best texture. The remaining dough half can be stored airtight in the freezer for up to one month.

APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS



Apple Pear Strudel With Dried Fruit and Almonds image

This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.

Provided by Martha Rose Shulman

Categories     dessert

Time 45m

Yield 2 strudels, each serving 8

Number Of Ingredients 13

1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries
1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter for cooking the apples
1/4 cup (50 grams) brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup (30 grams) chopped or slivered almonds
3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice
8 sheets phyllo dough
7/8 cup (100 grams) almond flour, divided
1 1/2 ounces butter, melted, for brushing the phyllo

Steps:

  • Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.
  • Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.
  • Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely. Divide into two equal portions (easiest to do this if you weigh it).
  • Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a sheet of phyllo dough on the parchment. Brush lightly with butter and top with the next sheet. Continue to layer all eight sheets, brushing each one with butter before topping with the next one.
  • Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder (50 grams). With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion of the fruit mixture. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet. Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel. Repeat with the other sheets of phyllo to make a second strudel. If you are freezing one of them, double-wrap tightly in plastic.
  • Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to cool for at least 15 minutes. Serve warm or room temperature.

APPLE-PEAR STRUDEL



Apple-Pear Strudel image

Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.-Joanie Fuson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup sugar, divided
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
2 cups thinly sliced peeled tart apples
1 cup sliced peeled fresh pears
1 teaspoon vanilla extract
1/2 teaspoon rum extract
8 sheets phyllo dough (14 inches x 9 inches)
1/3 cup butter, melted

Steps:

  • In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 306 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.

GINGERED PEAR STRUDEL



Gingered Pear Strudel image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 14

4 cups water
1 cup sugar
1 1/2 pieces fresh ginger, peeled and sliced 1/2-inch thick
1 vanilla bean, split
3 Williams pears, or other sweet firm pears, peeled
3/4 cup blanched slivered almonds
1 cup confectioners' sugar
1/2 cup unsalted butter, softened
1/3 cup allpurpose flour
2 large eggs
1/2 tablespoon dark rum
1/2 pound phyllo pastry, thawed
1/2 cup clarified butter, melted
Chocolate sorbet or vanilla ice cream

Steps:

  • In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
  • In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
  • In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
  • Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
  • Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

PEAR-CRANBERRY STRUDEL



Pear-Cranberry Strudel image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Number Of Ingredients 12

3 Bosc pears (about 11/2 pounds), peeled, cored, and cut into 1-inch chunks
2 tablespoons freshly-squeezed lemon juice
4 tablespoons granulated sugar
8 tablespoons unsalted butter
2 tablespoons dried cranberries
4 tablespoons plain dry bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 sheets phyllo dough
2 tablespoons finely chopped toasted almonds
Confectioners' sugar, for dusting
Creme fraiche or whipped cream, for serving

Steps:

  • 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
  • 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
  • 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
  • 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
  • 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.

Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams

EASY APPLE-PECAN STRUDEL



Easy Apple-Pecan Strudel image

Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/4 cup (1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup chopped pecans
2 Tbsp. flour
2 tsp. lemon zest
1/2 tsp. ground cinnamon
2 cups thin peeled Granny Smith apple slices (about 2 apples)
12 sheets frozen phyllo dough (14x9 inch), thawed
2 Tbsp. butter, melted
2 tsp. powdered sugar

Steps:

  • Heat oven to 375ºF.
  • Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
  • Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
  • Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
  • Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE



Vanilla-Scented Pear Strudel with Hazelnuts and Chocolate Sauce image

Categories     Sauce     Chocolate     Fruit     Nut     Dessert     Bake     Sauté     Pear     Vanilla     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For vanilla sugar
1 cup sugar
2 vanilla beans
For Sauce
1/4 cup whipping cream
1/4 cup water
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons, brandy
For filling
2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 pounds Anjou pears (about 4 large), peeled, cored, cut into 3/4-inch pieces (about 5 cups)
1 teaspoon fresh lemon juice
For strudel and phyllo triangles
parchment paper and three baking sheets
3/4 cup hazelnuts, toasted, husked
12 vanilla wafer cookies
12 sheets fresh phyllo pastry or frozen, thawed (each sheet about 12 by 17 inches)
1 cup (2 sticks) unsalted butter, melted, cooled
vanilla ice cream
fresh mint sprigs (optional)

Steps:

  • Make vanilla sugar:
  • Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
  • Make sauce:
  • Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
  • Make filling:
  • Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
  • Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
  • Make strudel and phyllo triangles:
  • Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
  • Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
  • Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
  • Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
  • Fold short sides over filling; butter folded edges.
  • Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
  • Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
  • Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
  • Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
  • Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
  • Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
  • Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
  • Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.

CARAMELIZED PEAR STRUDEL



Caramelized Pear Strudel image

This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. -Leah Beatty of Cobourg, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup sugar
1 tablespoon cornstarch
3 large pears, peeled and finely chopped
1/2 cup fresh or frozen cranberries, thawed
2 tablespoons butter
1/2 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
6 sheets phyllo dough (14x9-inch size)
Cooking spray
1 teaspoon confectioners' sugar

Steps:

  • In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool., Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.), Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet., Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

PISTACHIO- PEAR STRUDEL



Pistachio- Pear Strudel image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield Six servings

Number Of Ingredients 16

6 tablespoons unsalted butter, melted
6 Anjou pears, peeled, cored and cut into large chunks
1/3 cup honey
2 tablespoons sweet sherry
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon kosher salt
1/2 cup golden raisins
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped pistachios, plus 2 tablespoons finely chopped
4 tablespoons sugar
4 sheets phyllo dough
Confectioners' sugar, for garnish

Steps:

  • Combine 2 tablespoons of butter, the pears, honey, sherry, cinnamon, cardamom, salt and raisins in a large saucepan. Cook over medium heat, stirring often, until the pears are soft, about 12 minutes.
  • Combine the cornstarch and water and stir until smooth. Stir into the pear mixture and cook until thickened, about 2 minutes. Place in a bowl and stir in the lemon zest, the lemon juice and the coarsely chopped pistachios. Let cool completely.
  • Preheat the oven to 350 degrees. Combine the finely chopped pistachios and the sugar. Brush a baking sheet with a little melted butter. Place 1 sheet of phyllo on a work surface so the long side is parallel to the edge of the counter, brush lightly with butter and sprinkle with 1/4 of the sugar mixture. Layer with another sheet of phyllo and repeat until you've used up the phyllo and the sugar mixture.
  • Starting 5 inches in from the long edge nearest you, spread the pear mixture down the length of the pastry in a 4-inch-wide mound, leaving a 2-inch border at each end. Fold the short ends in over the filling. Fold the side nearest you over the filling. Flip the strudel over until it's wrapped in all the pastry.
  • Slide the strudel onto the baking sheet seam side down. Cut 4 small diagonal slits in the top of the pastry. Bake until the phyllo is golden brown, about 45 minutes. Let stand until warm but not hot or serve at room temperature. Sift confectioners' sugar over the top. Cut into slices with a serrated knife and serve.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 107 milligrams, Sugar 52 grams, TransFat 0 grams

PEAR STRUDEL



Pear Strudel image

Make and share this Pear Strudel recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup finely chopped dried pear halves or 1/3 cup golden raisin
1/2 cup pecans, chopped
2 large ripe pears, peeled, halved, cored and thinly sliced (12-14 ounces total)
1/4 cup granulated sugar
2 teaspoons strained fresh lemon juice
1 teaspoon grated fresh lemon rind
1 teaspoon ground cinnamon
2 tablespoons apricot preserves
4 strudel sheets or 4 phyllo pastry, thawed if frozen
6 tablespoons unsalted margarine, melted
4 tablespoons dry cookie crumbs or 4 tablespoons breadcrumbs
confectioners' sugar, for serving

Steps:

  • Thoroughly mix the dried pears with the pecans in a large bowl.
  • Add the remaining filling ingredients and mix well.
  • Preheat the oven to 375°F.
  • Lighly grease a baking sheet.
  • Lay 1 phyllo sheet on a large sheet of wax paper.
  • Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
  • Top with a second sheet of phyllo.
  • Brush with margarine and sprinkle with 1 tablespoon of crumbs.
  • Keep remaining phyllo sheets covered.
  • Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
  • Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
  • End the roll with the seam on the bottom.
  • Transfer the roll to the baking sheet and brush the top with margarine.
  • Repeat with the remaining filling and remaining dough.
  • Bake 25 minutes or until golden.
  • Just before serving the strudel, sprinkle it with confectioners' sugar.
  • Serve warm if desired.

Tips:

  • Use ripe but firm pears for the filling. This will help them hold their shape during baking.
  • If you don't have phyllo dough, you can use puff pastry instead.
  • Be careful not to overwork the dough, or it will become tough.
  • Brush the strudel with melted butter before baking to help it brown.
  • Serve the strudel warm or at room temperature, with a dollop of whipped cream or ice cream.

Conclusion:

Pear strudel is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a strudel that is sure to impress your friends and family.

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