Pear Strudel
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 226 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 5 |
| vit C | 5 |
| folate | 8 |
Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
Ingredients
- 1/2 cup diced dried pears
- 1/4 cup raisins
- 2 tbsp brandy
- 1-1/2 cups thinly sliced peeled pears
- 1/4 cup granulated sugar
- 2 tbsp dry bread crumbs
- 1/4 tsp cinnamon
- 4 sheets phyllo pastry
- 3 tbsp butter, melted
Preparation
In large bowl, stir together dried pears, raisins and brandy; let stand for 15 minutes. Add sliced pears; toss to combine. Set aside.
In separate bowl, mix together sugar, bread crumbs and cinnamon; sprinkle over pear mixture and toss to combine.
Keeping remaining phyllo covered with damp towel to prevent drying out, place 1 sheet phyllo on work surface. Brush lightly with some of the butter. Layer with remaining sheets, brushing each with butter.
Leaving 2-inch (5 cm) border on each short end, spoon pear filling along long edge of phyllo in 2-1/2-inch (6 cm) wide strip. Drizzle with 1 tsp (5 mL) of the butter. Fold short ends over filling. Starting at filling edge, roll up loosely. Place, seam side down, on parchment paper–lined 17- x 11-inch (43 x 28 cm) baking sheet. Brush with butter. Score diagonally in 6 places through top 2 layers of phyllo.
Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden. Let cool on pan for 10 minutes.
In separate bowl, mix together sugar, bread crumbs and cinnamon; sprinkle over pear mixture and toss to combine.
Keeping remaining phyllo covered with damp towel to prevent drying out, place 1 sheet phyllo on work surface. Brush lightly with some of the butter. Layer with remaining sheets, brushing each with butter.
Leaving 2-inch (5 cm) border on each short end, spoon pear filling along long edge of phyllo in 2-1/2-inch (6 cm) wide strip. Drizzle with 1 tsp (5 mL) of the butter. Fold short ends over filling. Starting at filling edge, roll up loosely. Place, seam side down, on parchment paper–lined 17- x 11-inch (43 x 28 cm) baking sheet. Brush with butter. Score diagonally in 6 places through top 2 layers of phyllo.
Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden. Let cool on pan for 10 minutes.
Source : Canadian Living Magazine: September 2008
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