There are a lot of different strudels, both sweet and savory. I’ve only had the sweet variety. Usually, for me, the only memorable part of these is the phyllo dough covered with confectioners’ sugar. This recipe caramelizes the pears, giving the fruit a nice flavor and texture. Add in the cranberries and almonds and you’ve got a good combination of crunchy and chewy. I’ve used pre-made phyllo dough in this recipe, however, you could very well make your own if you have the time and equipment.
The recipe and detailed instructions are at the end of this post. For this recipe, we need pears, lemon juice, granulated sugar, unsalted butter, dried cranberries, bread crumbs, allspice, ginger, phyllo dough, almonds and confectioners’ sugar. Looks like we have it all. Ready, set, bake…
Peel, core and slice the pears into about one-inch chunks. Combine the pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt two tablespoons of the butter in a medium skillet. 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 breadcrumbs. Remove the pan from the heat and set aside to cool.
Combine remaining two 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. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some melted butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo. Sprinkle remaining two tablespoons bread crumbs over top of the last sheet of phyllo dough..
Spoon the pear mixture across the phyllo about one 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 and score with a knife. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool.
Trim off the ends with a serrated knife and cut along pre-scored marks. Dust with confectioners’ sugar, slice on scored marks and serve warm or at room temperature.
Recipe: Pear Cranberry Strudel
Print RecipeYield: 12 servings
Ingredients
- 3 Bosc pears (about 1 1/2 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
Instructions
- Position a rack in the middle of the oven and preheat to 400° F (204° C).
- Combine the pears with the lemon juice and 2 tablespoons of the granulated sugar.
- Melt 2 tablespoons of the butter in a medium 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 breadcrumbs. Remove from heat and set aside.
- Combine 2 tablespoons granulated sugar with the allspice and ginger in a small bowl. On a piece of parchment paper slightly longer than the phyllo sheets, transfer one sheet of the phyllo dough to the parchment paper with a long edge facing you. Brush with some melted butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo. Sprinkle remaining 2 tablespoons breadcrumbs over top of the last sheet of phyllo dough.
- 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 and score with a knife.
- 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.