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Pear-Cranberry Strudel

Yield: 12 servings

Ingredients

Instructions

  1. Position a rack in the middle of the oven and preheat to 400° F (204° C).
  2. Combine the pears with the lemon juice and 2 tablespoons of the granulated sugar.
  3. 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.
  4. 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.
  5. 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.
  6. 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.