Winter Pear Strudel

Winter Pear Strudel

(Recipe yields 3 strudels)

This is a wonderful winter dessert that works well with apples or pears or both! The flaky pastry and sweet, gooey filling is contrasted with the crunchy texture of the almond and sugar topping.

What you need:

9 Phyllo pastry sheets

4 medium sized pears (bartlett, bosc & red crimson), thinly sliced

1-2 tbsp. lemon juice

1/2  c brown sugar

1/2 c white sugar

1/4 tsp. salt

1/4 c flour

1/2 c butter (melted)

1/4 c sliced, blanched almonds

2-3 tsp. white sugar for topping

How to make it happen:

1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.  

2. In a separate bowl, combine thinly sliced pears with lemon juice to prevent browning. Add white and brown sugars, salt and flour until all fruit is completely covered with the sugar mixture.  

3. Line your working space with parchment paper or aluminum foil. Take a single phyllo sheet and lay it flat onto your work surface (horizontally). Spread a thin layer of melted butter on top of the pastry sheet. Repeat this step using a second and third phyllo sheet (Note: Ensure to cover the remaining phyllo sheets with a cloth to keep them from drying out).

4. Take 1/3 of the fruit mixture and place along the short side of the phyllo sheets, vertically. Ensure to leave one inch of pastry space around all three sides of the fruit filling. Fold the phyllo sheets over the edges of the filling. Continue to roll the strudel filling along the pastry sheet until the roll is complete.

5. Brush the top of the strudel with melted butter to ensure the ends of the pastry are sealed. Sprinkle the top of the strudel with white sugar and sliced almonds for texture and crunch. Repeat step four and five with remaining phyllo sheets and fruit mixture. 

6. Bake the strudels at 350 degrees for 25 minutes or until golden brown.