Pear Strudel Recipe #41161
As per recipe request.
by Mirj
50 min | 25 min prep
SERVES 6
Pear Filling
- 1/3 cup finely chopped dried pear half or golden raisin
- 1/2 cup pecans, chopped
- 2 large ripe pears, peeled, halved, cored and thinly sliced (12-14 ounces total)
- 1/4 cup granulated sugar
- 2 teaspoons strained fresh lemon juice
- 1 teaspoon grated fresh lemon rind
- 1 teaspoon ground cinnamon
- 2 tablespoons apricot preserves
- 4 strudel sheets or phyllo pastry, thawed if frozen
- 6 tablespoons unsalted margarine, melted
- 4 tablespoons dry cookie crumbs or breadcrumbs
- confectioners' sugar, for serving
- 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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5 stars