Perfect Pear Strudel Recipes

PEAR-CRANBERRY STRUDEL

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• Heat 2 tablespoons of the reserved butter in a medium nonstick 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 bread crumbs; cool the mixture slightly.
• Combine remaining 2 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. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• 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.
• 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 and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
• Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

GINGERED PEAR STRUDEL

Steps:

• In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
• In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
• In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
• Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
• Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

PEAR STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
• Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
• In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
• On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
• In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
• When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.

PEAR, ONION, AND DRY JACK CHEESE STRUDELS

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
• Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

PEAR, CHOCOLATE & MARZIPAN STRUDEL

Steps:

• Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well.
• Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you've used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze.
• Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar.