Pear Strudel
Delight your taste buds with this heavenly Pear Strudel, a dessert that combines tender, spiced pears with the irresistible crunch of golden, flaky phyllo dough. Bursting with warm flavors of cinnamon and nutmeg, this recipe also incorporates the nutty richness of chopped walnuts and the natural sweetness of raisins, making every bite a harmony of textures and tastes. The drizzle of melted butter over the layers of phyllo ensures a perfectly crisp crust, while a dusting of powdered sugar adds an elegant finishing touch. Easy to prepare in under an hour, this show-stopping pastry makes a perfect autumn-inspired dessert or a stunning centerpiece for any special occasion. Savor the magic of warm, caramelized pears paired with buttery, flaky pastry and create unforgettable moments at your table!
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Recipe Information
Ingredients
- 4 medium ripe pears
- 50 g granulated sugar
- 30 g brown sugar
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tbsp lemon juice
- 1.5 tbsp cornstarch
- 50 g chopped walnuts
- 50 g raisins
- 200 g frozen phyllo dough
- 60 g unsalted butter, melted
- 15 g powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel, core, and dice the pears into small cubes. Place them in a large mixing bowl.
Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch to the diced pears. Mix well to evenly coat the pears.
Stir in the chopped walnuts and raisins, ensuring they are evenly distributed throughout the filling.
Unroll the phyllo dough and place one sheet on a clean, dry surface. Cover the remaining dough with a damp kitchen towel to prevent it from drying out.
Brush the first sheet of phyllo dough lightly with melted butter. Place another sheet on top, brush it with melted butter, and repeat until you have layered 6 sheets.
Spread the prepared pear filling along the long edge of the layered phyllo sheets, leaving about 2 inches of border on the sides.
Carefully fold in the sides of the dough, then roll it up tightly into a log. Place the roll seam-side down on the prepared baking sheet.
Brush the top of the strudel with more melted butter until golden.
Bake in the preheated oven for 30-35 minutes, or until the strudel is crisp and golden brown.
Allow the pear strudel to cool for about 10 minutes, then dust with powdered sugar for garnish before slicing and serving.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 370.2 g | 135% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 196.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1558 mg | 33% | |
*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.
