Diabetic Pear Strudel Recipes

OLD FASHIONED PEAR STRUDEL

Steps:

• Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
• Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
• Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
• Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
• Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
• Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
• I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
• You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.

PEAR STRUDEL IN PHYLLO

Steps:

• Preheat oven to 200C; line a large baking tray with baking paper.
• Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
• Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
• Repeat with oil, breadcrumbs and pastry to form 8 layers.
• Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
• Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
• Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

PEAR STRUDEL

Steps:

• Thoroughly mix the dried pears with the pecans in a large bowl.
• Add the remaining filling ingredients and mix well.
• Preheat the oven to 375°F.
• Lighly grease a baking sheet.
• Lay 1 phyllo sheet on a large sheet of wax paper.
• Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
• Top with a second sheet of phyllo.
• Brush with margarine and sprinkle with 1 tablespoon of crumbs.
• Keep remaining phyllo sheets covered.
• Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
• Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
• End the roll with the seam on the bottom.
• Transfer the roll to the baking sheet and brush the top with margarine.
• Repeat with the remaining filling and remaining dough.
• Bake 25 minutes or until golden.
• Just before serving the strudel, sprinkle it with confectioners' sugar.
• Serve warm if desired.

DIABETIC FRIENDLY PEAR PUFFY PASTRY

Steps:

• bake puff pastry according to box.
• peel and cut up pears into chunks.
• in a medium saucepan add pears, lemon juice, and cardamon and sprinkle of cinnamon and cook on medium heat until it mashes easily with a potato masher. It usually takes about 10-12 minutes.
• When the Puff pastry is done remove it from the oven and let cool about 5 minute Then remove the tops with a knife and spoon the pear compote into the shell, and place the top back on.
• *I have done this with squares as well but it works more like a turnover. I personally think the shells are much easier to work with.
• Everyone I've made this for loves it! You can play with the ingredients to taste because not everyone wants as much cardamon in it as I do.