Pear Strudel
Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
Servings: 6
Ingredients:
| 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% |
-
1/2 cup (125 mL) diced dried pears
1/4 cup (50 mL) raisins
2 tbsp (25 mL) brandy
1-1/2 cups (375 mL) thinly sliced peeled pears
1/4 cup (50 mL) granulated_sugar
2 tbsp (25 mL) dry bread_crumbs
1/4 tsp (1 mL) cinnamon
4 sheets phyllo pastry
3 tbsp (45 mL) 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »