APPLE-PEAR STRUDEL
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.-Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.
EASY APPLE STRUDEL
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
PEAR STRUDEL IN PHYLLO
Make and share this Pear Strudel in Phyllo recipe from Food.com.
Provided by melting pot
Categories Dessert
Time 1h5m
Yield 1 strudel, 6 serving(s)
Number Of Ingredients 9
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
Make and share this Pear Strudel recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
OLD FASHIONED PEAR STRUDEL
This is another one of Mrs. Roach's recipes. It is Czech/Austrian. It is the best strudel you will ever eat. It is a lot of work but well worth it. I have to make some without raisens because my husband does not like them. To me, it's not a strudel if it does not have raisens! I have been making these since I was probably 7 years old. FYI, along with sopapillas, strudel is the official pastry of Texas. You can make this with apples, but I grew up making it with pears. Prep time does not include overnight refrigeration of dough.
Provided by JenJenMarie
Categories Dessert
Time 2h35m
Yield 8 strudels, 64 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 284.7, Fat 14.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 138.9, Carbohydrate 37.5, Fiber 3.7, Sugar 17.9, Protein 3
BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL
A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
Provided by gemini08
Categories Dessert
Time 40m
Yield 1 strudel, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut pears into thin slices, toss with the lemon juice.
- Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
- In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
- Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
- Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
- Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
- Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
- Dust with confectioners sugar and serve warm.
Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 4.5, Cholesterol 27.1, Sodium 153.1, Carbohydrate 39.9, Fiber 3.8, Sugar 17.8, Protein 4.6
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
DIABETIC PEAR STRUDEL
I needed an extra dessert for an expected dinner guest who is diabetic. After looking at recipes for a couple of hours, I found this one and it sounded yummy. My dinner will be next month but thought I would try it today to make sure it was good. It was very yummy and I will definitely serve it at my dinner. It's from diabetic-recipes.com. Diabetic exchanges: 2 carbs (1 bread/starch, 1 fruit) 2 fat
Provided by CoolMonday
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F (220C)Gas Mark 7.
- Use nonstick cookie sheet, spray lightly or cover with parchment paper.
- Peel, core and thinly slice pears.
- Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
- Add the pears and saute for 2 minutes.
- Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
- On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
- Sprinkle almonds on the pastry.
- Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
- Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
- Place seam side down on cookie sheet.
- Make slashes every 2 inches (5 cm).
- Mix sugar and cinnamon and sprinkle on top.
- Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
- Bake 25-30 minutes until puffed and brown.
- Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.
Nutrition Facts : Calories 239.6, Fat 12.6, SaturatedFat 3, Sodium 77.4, Carbohydrate 30.2, Fiber 3.4, Sugar 11.1, Protein 3
More about "old fashioned pear strudel recipes"
APPLE STRUDEL RECIPE {HOMEMADE GERMAN …
From platedcravings.com
38 EASY CANNED PEARS RECIPES – HAPPY MUNCHER
From happymuncher.com
SPICED PEAR OLD-FASHIONED
From allrecipes.com
PEAR OLD-FASHIONED - BETTER HOMES & GARDENS
From bhg.com
PEAR STRUDEL — KOSHER RECIPES — RONNIE FEIN
From ronniefein.com
OMA'S APFELSTRUDEL ~ GERMAN APPLE STRUDEL RECIPE
From quick-german-recipes.com
OLD FASHIONED PEAR STRUDEL RECIPES
From tfrecipes.com
You'll also love