Pear and Cranberry Strudel
This beautiful strudel has the perfect color for the holidays. You could also serve it as part of a dessert party on New Yearʼs Eve.
Serves: 8Hands-on: 25 minutesTotal: 2 hours 5 minutesDifficulty: Medium
- 3 medium pears, peeled, cored, and chopped
- 1⁄2 cup dried cranberries
- 2 Tbsp. lemon juice
- 1⁄4 cup brown sugar
- 3 Tbsp. butter, melted
- 3 Tbsp. honey
- 10 sheets (9-by-14-inch) frozen phyllo dough, thawed
- 8 Tbsp. ground almonds
- In medium bowl, combine pears and cranberries. Sprinkle with lemon juice and brown sugar, stir gently, and set aside.
- Preheat oven to 375°F. In small bowl, combine melted butter and honey; mix well. Place a sheet of phyllo dough on work surface. Brush with some of the butter mixture, then sprinkle with 1 tablespoon ground almonds. Repeat layers, using five sheets of phyllo dough.
- Place half of the pear mixture 1 inch from the long side of the phyllo dough stack, making a rectangle 3 inches wide. Roll up phyllo dough, enclosing filling. Place seam side down on a parchment paper–lined baking sheet. Brush with more butter mixture. Repeat with remaining dough, butter mixture, almonds, and filling.
- Bake the strudels for 40 minutes or until pastry is golden brown and filling is bubbling. Let cool for 1 hour, then slice to serve.