Perfect Pear Strudel Recipes

PEAR STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
• Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
• In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
• On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
• In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
• When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.

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

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.