PEAR-CRANBERRY STRUDEL
From the Great Big Food Show
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.
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
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Bayozid Khan
[email protected]This was a great recipe! The strudel was easy to make and turned out delicious. I would definitely recommend it to others.
Liam Sorley
[email protected]This strudel was a bit too tart for my taste. I would recommend adding a little more sugar to the filling.
Sarmin Sarmin
[email protected]This was a great recipe! The strudel was easy to make and turned out beautiful. I would definitely recommend it to others.
Teresa Reyes
[email protected]This strudel was a bit dry. I would recommend adding a little more butter or oil to the filling.
Kausar Afridi
[email protected]This was a great recipe! The strudel was easy to make and turned out delicious. I would definitely recommend it to others.
Amos Makanda
[email protected]This strudel was a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling by half.
Mack Young
[email protected]I'm not a huge fan of pears, but I loved this strudel! The cranberries and the spices really balanced out the flavor of the pears. I'll definitely be making this again.
Godwin Jento
[email protected]This was a great recipe! The strudel was easy to make and turned out beautifully. The only problem I had was that the edges of the pastry got a little too brown. Next time, I'll be sure to keep a closer eye on it in the oven.
Joy Lawson
[email protected]I made this strudel for a party and it was a hit! Everyone loved it. The only thing I would change is to add a little more sugar to the filling.
Latasha Mayhorn
[email protected]This strudel was delicious! The pears and cranberries were a perfect combination, and the pastry was flaky and golden brown. I will definitely be making this again.