Best Apple Pear Strudel Recipes
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.
APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS
This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield 2 strudels, each serving 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.
- Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.
- Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely. Divide into two equal portions (easiest to do this if you weigh it).
- Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a sheet of phyllo dough on the parchment. Brush lightly with butter and top with the next sheet. Continue to layer all eight sheets, brushing each one with butter before topping with the next one.
- Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder (50 grams). With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion of the fruit mixture. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet. Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel. Repeat with the other sheets of phyllo to make a second strudel. If you are freezing one of them, double-wrap tightly in plastic.
- Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to cool for at least 15 minutes. Serve warm or room temperature.
APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.
- Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.
- Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won't sear properly and retain their juice. But be careful when you add them so that the hot butter doesn't splatter. When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds, flip the apples and continue to sauté until golden brown, about 5 to 7 minutes. Stir in the pears and dried fruit, then scrape out onto one of the lined sheet pans and allow to cool completely. Divide into two equal portions (easiest to do this if you weigh it).
- Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a sheet of phyllo dough on the parchment. Brush lightly with butter and top with the next sheet. Continue to layer all eight sheets, brushing each one with butter before topping with the next one.
- Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder (50 grams). With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion of the fruit mixture. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you, lift the strudel and place it on the other parchment-lined baking sheet. Brush with butter and make 3 or 4 slits on the diagonal along the length of the strudel. Repeat with the other sheets of phyllo to make a second strudel. If you are freezing one of them, double-wrap tightly in plastic.
- Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to cool for at least 15 minutes. Serve warm or room temperature.
SPICED APPLE & PEAR STRUDEL
Quick, easy dessert, perfect ending to a warm winter's meal
Provided by kepaminonda
Time 50m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C / gas 6. Grease and line a large oven tray
- Combine the fruit, sugar, spices and breadcrumbs in a bowl.
- Mix the butter and milk together. Stack the filo sheets - brush each one with the butter mixture as you stack, using about half the butter mixture in total. Cut the filo stack in half widthways; cover one stack with baking parchment and a damp tea towel and set aside.
- Spoon half of the fruit mixture along the centre of the uncovered filo stack; roll up to enclose the filling and seal the ends with a little of the butter mixture. Place the strudel seam-side down onto the oven tray and brush all over with a little of the butter mixture.
- Repeat step 4 with the remaining ingredients.
- Bake for 25 minutes or until lightly golden. Remove from the oven, allow to cool for a couple of minutes and dust with icing sugar.
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Ingredients
The apple pear strudel recipe requires a few basic ingredients that can easily be found at your local grocery store or market. The essential components are apples and pears, with the additional pastry ingredients that make this dessert a flaky, crispy treat. There are variations in the specific ingredients used, but here is a general list of what is typically included:For the Filling:
- Apples - Pears - Sugar - Cinnamon - Lemon juice - Raisins (optional) - Walnuts (optional)For the Pastry:
- Flour - Salt - Egg - Water - Butter - Lemon juicePreparation
Preparation for apple pear strudel involves peeling, slicing and mixing the filling ingredients. The pastry is also made from scratch, and assembly involves rolling it out and wrapping the filling. Here is an overview of how the apple pear strudel is made:Filling:
The apples and pears are peeled and sliced thinly, then mixed with sugar, cinnamon, lemon juice, and any additional raisins or walnuts. The mixture is stirred together in a bowl and set aside.Pastry:
The pastry is made by combining flour and salt in a mixing bowl. An egg is then added, followed by water, butter, and a squeeze of lemon juice. The dough is then kneaded until it forms a smooth consistency.Assembly:
The pastry dough is rolled out on a floured surface until it is thin and pliable. The filling mixture is then spread over the top, leaving a small border along the edges. The pastry is then carefully rolled up, using the excess border dough to seal the ends. It is then baked until it is golden brown and crispy.Variations
While the apple pear strudel recipe is delicious as it is, there are many variations that can be incorporated into the dish. Some of these variations include:Spices:
Instead of using cinnamon, nutmeg or allspice can be added to the filling mixture to add different flavors.Nuts:
Besides the typical walnuts, almonds, pecans or hazelnuts can also be used in the filling mixture.Doughs:
For a unique twist, the strudel can be made with puff pastry rather than the traditional pastry.Crusts:
In addition to the regular crispy pastry crust, a graham cracker or cookie crust can be used as an alternative, offering added textures and flavors.Serving suggestions
Apple pear strudel is a delicious and versatile dessert that can be enjoyed in many ways, depending on personal preferences. Here are some serving suggestions:Toppings:
Whipped cream, ice cream or custard can be served with the strudel for a sweet complement.Drinks:
Tea, coffee or hot chocolate are all excellent drink options that can be enjoyed with this dessert.Leftovers:
Apple pear strudel can be enjoyed hot or cold, so any leftovers can be saved for later enjoyment.Conclusion
The apple pear strudel recipe is a delicious dessert option that incorporates the unique and complementary flavors of apples and pears. The crust is flaky and crisp, and the filling is sweet and tart. There are many different variations that can be made to the recipe, from spices to different pastry crusts. Whether you enjoy it fresh out of the oven or the next day, apple pear strudel is a delightful treat that is sure to please.Valuable Tips to Make Apple Pear Strudel Recipes
Apple pear strudel is a delicious dessert that combines the sweet, juicy flavor of apples and pears with a flaky, buttery crust. While it may seem intimidating to make, with a few tips and tricks, you can create a dessert that will impress your family and friends.
Tip 1: Choose the Right Apples and Pears
The key to a great apple pear strudel is choosing the right fruit. Look for apples and pears that are firm and ripe. Granny Smith or Honeycrisp apples work well, as they have a tart flavor that complements the sweetness of the pears. Bartlett, Anjou, or Bosc pears are good options, as they are juicy and flavorful.
Tip 2: Use a Quality Pastry Dough
The dough is the foundation of your strudel, so it's important to use a quality pastry dough. Avoid pre-made crusts and opt for a homemade or store-bought puff pastry. If you choose a homemade recipe, be sure to follow the instructions carefully and use chilled butter and water to create a flaky crust.
Tip 3: Precook Your Filling
Precooking the filling helps to ensure that the apples and pears are tender and cooked through while preventing the pastry from becoming soggy. To precook your filling, sauté your fruit with cinnamon, sugar, lemon juice, and butter until they are soft and caramelized. This will take about 10-15 minutes on medium heat.
Tip 4: Drain the Filling
Draining the filling is another crucial step in making a successful apple pear strudel. After you've cooked the filling, spoon it into a colander to drain the excess liquid. This will prevent the pastry from becoming soggy and also prevent the filling from leaking out during baking.
Tip 5: Be Patient and Gentle When Rolling the Dough
Rolling the dough can be tricky, but with a little patience and practice, you can create a beautifully layered pastry. It's important to work with cold dough, and to dust your rolling surface and rolling pin with flour to prevent sticking. Use gentle, even pressure when rolling and try to roll the dough into a thin, even sheet.
Tip 6: Brush with Egg Wash
Brushing your strudel with egg wash before baking will give it a golden brown, shiny finish. Whisk an egg and a little bit of water together and use a pastry brush to coat the entire strudel. This will also help to seal the pastry, preventing any filling from leaking out.
Tip 7: Let it Cool Before Serving
It's important to let your apple pear strudel cool for at least 15-20 minutes before serving. This will allow the filling to set and make it easier to slice. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.
Tip 8: Experiment with Flavors
While traditional apple pear strudel calls for cinnamon and sugar, don't be afraid to experiment with other flavors. Try adding ginger, cloves, or nutmeg for a warm, spicy twist. You can also add dried cranberries, raisins, or chopped nuts for some extra texture.
Conclusion
Making apple pear strudel recipes can be a fun and rewarding experience. With the right fruit, pastry dough, and a few helpful tips, you can create a delicious dessert that is sure to impress. So, take your time, be patient, and don't be afraid to put your own spin on this classic treat!