Best 7 Pistachio Pear Strudel Recipes

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For a delightful fusion of nutty and fruity flavors, look no further than the pistachio pear strudel. This classic Austrian pastry combines layers of crispy filo dough, sweet, delicate pears, and the distinctive flavor of pistachios. Whether it's for a special occasion or a simple afternoon treat, this strudel will tantalize your taste buds with its delightful combination of textures and flavors. So, let's embark on a culinary journey and discover the best pistachio pear strudel recipe that will leave you craving more.

Here are our top 7 tried and tested recipes!

DAS PEAR PINEAPPLE STRUDEL



Das Pear Pineapple Strudel image

Provided by Guy Fieri

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1 teaspoon minced ginger
1 tablespoon light brown sugar
1/8 scant teaspoon ground cinnamon
Dash ground nutmeg
1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
1 frozen puff pastry sheet, thawed according to directions on package
1 egg yolk, beaten
1 tablespoon dark rum
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.
  • Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.

PEAR AND PISTACHIO CRISP



Pear and Pistachio Crisp image

I like this Pear and Pistachio Crisp especially when I want a pie but have no time to make a homemade crust -- which is all the time! A crisp is a lot easier to make and still delivers a lot of what I love about pie. This one has a crunchy topping made from oats, pistachios, brown sugar and aromatic cinnamon, plus a naturally nummy sweetness from all of the chunks of baked pear.

Provided by Catherine McCord

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
5 pears, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup whole wheat flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup chopped pistachios
Vanilla ice cream or plain Greek yogurt, for serving

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
  • Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
  • Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
  • Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.

PEAR, ONION, AND DRY JACK CHEESE STRUDELS



Pear, Onion, and Dry Jack Cheese Strudels image

Categories     Cheese     Onion     Appetizer     Bake     Thanksgiving     Pear     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 pieces

Number Of Ingredients 7

6 tablespoons (3/4 stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or 1/2 cup grated Parmesan cheese and 1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
1/2 teaspoon salt
4 sheets frozen phyllo pastry, thawed

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
  • Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

PEAR MUSHROOM STRUDELS



Pear Mushroom Strudels image

Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 strudels (12 slices each).

Number Of Ingredients 11

1 cup finely chopped mushrooms
1 small onion, finely chopped
1/2 cup butter, divided
2 small pears, peeled and thinly sliced
3/4 cup shredded Gruyere or Swiss cheese
1/3 cup sliced almonds
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
1/3 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with 4 more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spread half the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment-lined 15x10x1-in. baking pan. , Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture., Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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.

OLD FASHIONED PEAR STRUDEL



Old Fashioned Pear Strudel image

This is another one of Mrs. Roach's recipes. It is Czech/Austrian. It is the best strudel you will ever eat. It is a lot of work but well worth it. I have to make some without raisens because my husband does not like them. To me, it's not a strudel if it does not have raisens! I have been making these since I was probably 7 years old. FYI, along with sopapillas, strudel is the official pastry of Texas. You can make this with apples, but I grew up making it with pears. Prep time does not include overnight refrigeration of dough.

Provided by JenJenMarie

Categories     Dessert

Time 2h35m

Yield 8 strudels, 64 serving(s)

Number Of Ingredients 12

1 1/2 cups margarine, softened
2 cups warm milk
4 egg yolks
6 cups sifted flour
1 1/2 cups margarine, melted
1 (15 ounce) package golden raisins
1 (14 ounce) package coconut flakes
1 (12 ounce) package vanilla wafers, crushed fine
2 cups pecans, finely chopped
1 -2 cup sugar
30 -35 pears
cinnamon

Steps:

  • Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
  • Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
  • Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
  • Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
  • Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
  • Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
  • I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
  • You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.

Nutrition Facts : Calories 284.7, Fat 14.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 138.9, Carbohydrate 37.5, Fiber 3.7, Sugar 17.9, Protein 3

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.

Tips:

  • For a crispier strudel, brush the pastry with melted butter before baking.
  • If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
  • To make the strudel ahead of time, assemble it and freeze it before baking. When you're ready to bake it, thaw it in the refrigerator overnight and then bake it according to the recipe instructions.
  • Serve the strudel warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

The pistachio-pear strudel is a delicious and elegant dessert that is perfect for any occasion. With its flaky crust, sweet and tangy filling, and nutty topping, this strudel is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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