Pear Strudel Pear Strudel

Author: Canadian Living

Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2008



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.

Nutritional facts Per serving: about

  • Sodium 138 mg
  • Protein 2 g
  • Calories 226.0
  • Total fat 7 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 40 g


  • Iron 9.0
  • Folate 8.0
  • Calcium 2.0
  • Vitamin A 5.0
  • Vitamin C 5.0
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Baking & Desserts

Pear Strudel