APPLE-PEAR STRUDEL
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.-Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.
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.
OLD FASHIONED PEAR FRITTERS (WOK)
I know, I know, we shouldn't be eating fried foods. But once in a while you just want some plain old-fashioned good eats! If you don't have a wok, just use a frying pan or deep fryer. From Southern Living, Feb. 1986.
Provided by JenSmith
Categories Dessert
Time 30m
Yield 2 dozen (approx)
Number Of Ingredients 10
Steps:
- Combine 2 TB powdered sugar and lemon juice in a small bowl.
- Slice pears 3/8 inch thick. Dip each slice in lemon juice mixture.
- Combine flour, baking powder and salt in a small mixing bowl.
- Combine beaten egg and milk; add to flour mixture, mixing well.
- Fill wok with oil half the depth of wok; heat to 360°F
- Dip pear slices in batter. Fry 1-2 minutes per side or until golden. Drain on paper towels.
- Dust with powdered sugar and serve hot.
Nutrition Facts : Calories 593, Fat 6.6, SaturatedFat 2.8, Cholesterol 117.1, Sodium 552.7, Carbohydrate 125.5, Fiber 14.7, Sugar 49.3, Protein 13.9
PEAR STREUSEL
Tart cranberries are mellowed by the addition of pears in this pie filling. An oatmeal-streusel topping adds sweet crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the crust: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
- Meanwhile, make the cranberry sauce: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
- Preheat oven to 375 degrees. Make the streusel: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
- Make the filling: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
- Transfer filling to crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.
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 IN PHYLLO
Make and share this Pear Strudel in Phyllo recipe from Food.com.
Provided by melting pot
Categories Dessert
Time 1h5m
Yield 1 strudel, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200C; line a large baking tray with baking paper.
- Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
- Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
- Repeat with oil, breadcrumbs and pastry to form 8 layers.
- Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
- Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
- Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.
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