Diabetic Pear Strudel
Indulge in the guilt-free sweetness of Diabetic Pear Strudel, a light and luscious dessert perfect for those mindful of their sugar intake. This recipe combines the natural sweetness of ripe, juicy pears with a hint of warm cinnamon and a touch of vanilla essence, all wrapped in delicate, buttery layers of crispy phyllo dough. Sweetened with granulated erythritol, this diabetic-friendly treat ensures you can savor its indulgent flavors without compromising your dietary goals. Optional chopped walnuts add a delightful crunch, while a final dusting of powdered erythritol elevates its presentation. Ready in just 45 minutes, this dessert is an elegant choice for brunches, holiday gatherings, or weeknight indulgence. Serve warm and watch it disappear, slice by slice!
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Recipe Information
Ingredients
- 6 sheets Phyllo dough sheets
- 4 medium Ripe pears
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Chopped walnuts (optional)
- 2 tablespoons Granulated erythritol or sugar substitute
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Breadcrumbs (optional, for texture)
- 1 tablespoon Powdered erythritol (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and core the pears, then dice them into small pieces. Place the diced pears in a large bowl.
Add lemon juice, ground cinnamon, vanilla extract, chopped walnuts (if using), and granulated erythritol to the pears. Mix well to combine and let the mixture sit for about 5 minutes to allow the flavors to meld together.
Lay one sheet of phyllo dough on a clean work surface. Lightly brush the sheet with melted butter. Layer a second sheet on top and brush with butter again. Repeat until all six sheets are stacked and buttered.
If using breadcrumbs, evenly sprinkle them over the top sheet of the phyllo dough to help absorb any excess moisture from the filling.
Spoon the pear mixture in a straight line along one of the long edges of the phyllo stack, leaving about 1 inch of space from the edge.
Carefully roll the phyllo dough over the filling, tucking the edges as you go, until you form a tight roll. Place the strudel seam-side down on the prepared baking sheet.
Brush the entire roll with the remaining melted butter to ensure a golden, crispy crust.
Bake in the preheated oven for 25 minutes or until the strudel is golden brown and crisp.
Remove the strudel from the oven and allow it to cool for 10 minutes before slicing.
If desired, lightly dust the top with powdered erythritol for a hint of sweetness before serving.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 11.7 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
