Pear Strudel in Phyllo
Delight in the irresistible flavors of this Pear Strudel in Phyllo, a showstopping dessert that combines flaky, buttery layers of phyllo dough with a warmly spiced pear filling. Featuring tender, juicy pears (like Bartlett or Anjou) enhanced with cinnamon, nutmeg, and a splash of lemon juice, this recipe infuses natural sweetness with a hint of zest. Each bite delivers a perfect contrast between the crisp phyllo and the luscious, caramelized fruit center. Easy to prepare with just 25 minutes of hands-on time, this elegant dessert is ideal for special occasions or cozy gatherings. Garnish with a light dusting of powdered sugar for a beautiful presentation that will tantalize guests. Whether you're a phyllo enthusiast or new to working with this delicate pastry, this recipe ensures a stunning, golden-brown finish every time. Perfectly portioned for six servings, this pear strudel is a seasonal must-try!
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Recipe Information
Ingredients
- 3 medium ripe pears (such as Bartlett or Anjou), peeled, cored, and diced
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 6 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 3 tablespoons breadcrumbs
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the diced pears, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Mix well to coat the pears evenly. Set aside.
Place one phyllo sheet on a clean work surface. Keep the remaining phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
Brush the phyllo sheet lightly with melted butter, then sprinkle with 1/2 tablespoon of breadcrumbs. Lay another phyllo sheet on top and repeat the process of buttering and sprinkling with breadcrumbs. Continue until all six phyllo sheets are used, layering them to create a stack.
Spread the pear mixture along one long edge of the phyllo stack, leaving about 2 inches of border on the short sides.
Fold the short sides of the phyllo over the filling, then gently roll the phyllo into a log, starting from the side with the filling. Place the strudel seam-side down on the prepared baking sheet.
Brush the entire strudel with the remaining melted butter to ensure a golden, flaky crust.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is crisp and golden brown.
Remove from the oven and let cool for 10-15 minutes. Dust with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 16.7 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 142 mg | 3% | |
*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.
