Yield: 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.