Cinnamon Pear Strudel
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 504 |
| pro | 7 g |
| total fat | 27 g |
| sat. fat | 14 g |
| carb | 63 g |
| fibre | 6 g |
| chol | 67 mg |
| sodium | 295 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 22% |
| vit A | 20% |
| vit C | 10% |
| folate | 21% |
-
1-2/3 cups (400 mL) all-purpose flour
1/4 cup (50 mL) sifted cake-and-pastry flour
1/4 tsp (1 mL) salt
2/3 cup (150 mL) cold butter, thinly sliced
1/3 cup (75 mL) ice water
1 egg white
1 tbsp (15 mL) granulated sugar
Filling:
1/4 cup (50 mL) butter
6 cups (1.5 L) thinly sliced peeled cored pears (about 10)
1/2 cup (125 mL) toasted pine nuts
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) cinnamon
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) cornstarch
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.)
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