Cinnamon Pear Strudel

By The Canadian Living Test Kitchen

40 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	504504 cal
pro	7 g7g pro
total fat	27 g27g total fat
sat. fat	14 g14g sat. fat
carb	63 g63g carb
fibre	6 g6g fibre
chol	67 mg67mg chol
sodium	295 mg295mg sodium
% RDI:	-
calcium	33 calcium
iron	2222 iron
vit A	2020 vit A
vit C	1010 vit C
folate	2121 folate

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Inside this rough puff pastry lies an abundance of pears and pine nuts. Rough puff pastry is a quick version of classic puff pastry and is very doable — even for pastry novices. Make sure that your butter is cold for best results. Serve with vanilla ice cream.

Ingredients

1-2/3 cups all-purpose flour 1-2/3 1-2/3cups cupsall-purpose flour
1/4 cup sifted cake-and-pastry flour 1/4 1/4cup cupsifted cake-and-pastry flour
1/4 tsp salt 1/4 1/4tsp tspsalt
2/3 cup cold butter , thinly sliced2/3 2/3cup cupcold butter, thinly sliced
1/3 cup ice water 1/3 1/3cup cupice water
1 egg white 1 1egg whiteegg whites
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
Filling:
1/4 cup butter 1/4 1/4cup cupbutter
6 6cups cupsthinly sliced pearpears, peeled and cored (about 10)
1/2 cup toasted pine nuts 1/2 1/2cup cuptoasted pine nutpine nuts
1/2 cup dried cranberries 1/2 1/2cup cupdried cranberrydried cranberries
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1 tbsp cinnamon 1 1tbsp tbspcinnamon
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 tsp cornstarch 1 1tsp tspcornstarch

Preparation

In bowl and using fork, toss all-purpose and cake-and-pastry flours and salt. Add butter and toss to coat. Slowly add water, tossing until dough barely holds together. Turn out onto lightly floured surface.

Using rolling pin, roll out into rough, crumbly rectangle. With pastry scraper or metal spatula, scrape back into rough mound. Repeat rolling and scraping back into rough mound 2 or 3 more times until dough holds together.

Roll out into about 9- x 6-inch (23 x 15 cm) rectangle. With scraper, fold one-third over, then second third to make 3 layers; roll out to same-size rectangle. Repeat folding and rolling 3 times. Fold again. Wrap in plastic wrap; refrigerate until chilled, about 45 minutes. (Make-ahead: Refrigerate for up to 3 days or overwrap in foil and freeze for up to 2 weeks.)

Filling: In skillet, melt butter over medium heat; cook pears until tender and liquid is absorbed, about 12 minutes. Remove from heat. Sprinkle with pine nuts, cranberries, sugar, cinnamon, lemon rind and cornstarch; gently toss to combine.

On parchment paper, roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle. Place pastry and paper on baking sheet. Spoon filling lengthwise along centre, leaving 2-inch (5 cm) border on all edges. Fold short ends over filling. Brush border on long sides with some of the egg white. Bring long sides up over filling, almost overlapping; pinch to seal and fold edges flat. Lifting paper, turn seam side down.

Cut 5 diagonal slashes about 2 inches (5 cm) apart in top. Brush with egg white; sprinkle with sugar. Bake in bottom third of 375°F (190°C) oven until golden and filling is tender, 45 to 50 minutes. Let cool on pan. (Make-ahead: Cover loosely and set aside for up to 4 hours.)

Source : Canadian Living Magazine: November 2003