DIABETIC PEAR STRUDEL
I needed an extra dessert for an expected dinner guest who is diabetic. After looking at recipes for a couple of hours, I found this one and it sounded yummy. My dinner will be next month but thought I would try it today to make sure it was good. It was very yummy and I will definitely serve it at my dinner. It's from diabetic-recipes.com. Diabetic exchanges: 2 carbs (1 bread/starch, 1 fruit) 2 fat
Provided by CoolMonday
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F (220C)Gas Mark 7.
- Use nonstick cookie sheet, spray lightly or cover with parchment paper.
- Peel, core and thinly slice pears.
- Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
- Add the pears and saute for 2 minutes.
- Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
- On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
- Sprinkle almonds on the pastry.
- Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
- Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
- Place seam side down on cookie sheet.
- Make slashes every 2 inches (5 cm).
- Mix sugar and cinnamon and sprinkle on top.
- Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
- Bake 25-30 minutes until puffed and brown.
- Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.
Nutrition Facts : Calories 239.6, Fat 12.6, SaturatedFat 3, Sodium 77.4, Carbohydrate 30.2, Fiber 3.4, Sugar 11.1, Protein 3
PEAR STRUDEL
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
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.
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"PEAR-FECT" PEAR STRUDEL | EVERYDAYDIABETICRECIPES.COM
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Category PastriesEstimated Reading Time 1 min
- Preheat oven to 400 degrees F. In a small bowl, mix sugar substitute and cinnamon; reserve 1 teaspoon of mixture. Place pastry on a baking sheet and unfold.
- Coat a medium skillet with cooking spray and over medium heat, saute pears 2 to 3 minutes, or until soft. Place in a large bowl and add sugar substitute mixture and 1 tablespoon almonds; mix well.
- Spoon pear mixture down center of dough. Cut slits in dough 1 inch apart lengthwise down each side of filling. Brush each 1-inch strip with egg substitute and crisscross strips over filling. Brush top of pastry with egg substitute, sprinkle with remaining almonds, and reserved sugar substitute mixture.
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