Best Pear And Raspberry Strudel Recipes

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PEAR STRUDEL IN PHYLLO



Pear Strudel in Phyllo image

Make and share this Pear Strudel in Phyllo recipe from Food.com.

Provided by melting pot

Categories     Dessert

Time 1h5m

Yield 1 strudel, 6 serving(s)

Number Of Ingredients 9

825 g pears, drained, roughly chopped
2 tablespoons sugar
8 sheets phyllo pastry
olive oil flavored cooking spray
3/4 cup fresh breadcrumb
1 egg yolk, beaten with
1 tablespoon water
1/2 cup walnuts, finely chopped
1 teaspoon cinnamon

Steps:

  • Preheat oven to 200C; line a large baking tray with baking paper.
  • Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
  • Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
  • Repeat with oil, breadcrumbs and pastry to form 8 layers.
  • Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
  • Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
  • Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

DIABETIC PEAR STRUDEL



Diabetic Pear Strudel image

I needed an extra dessert for an expected dinner guest who is diabetic. After looking at recipes for a couple of hours, I found this one and it sounded yummy. My dinner will be next month but thought I would try it today to make sure it was good. It was very yummy and I will definitely serve it at my dinner. It's from diabetic-recipes.com. Diabetic exchanges: 2 carbs (1 bread/starch, 1 fruit) 2 fat

Provided by CoolMonday

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs pears (Bartlett or D'anjou, 720g)
1 teaspoon grated lemon zest (5 ml)
2 teaspoons fresh lemon juice (10 ml)
2 tablespoons one-to-one sugar substitute (I used Splenda, 30 g)
1 sheet frozen puff pastry, thawed
2 tablespoons slivered almonds, toasted (30 g)
1/2 teaspoon sugar (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)

Steps:

  • Preheat oven to 425F (220C)Gas Mark 7.
  • Use nonstick cookie sheet, spray lightly or cover with parchment paper.
  • Peel, core and thinly slice pears.
  • Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
  • Add the pears and saute for 2 minutes.
  • Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
  • On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
  • Sprinkle almonds on the pastry.
  • Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
  • Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
  • Place seam side down on cookie sheet.
  • Make slashes every 2 inches (5 cm).
  • Mix sugar and cinnamon and sprinkle on top.
  • Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
  • Bake 25-30 minutes until puffed and brown.
  • Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.

Nutrition Facts : Calories 239.6, Fat 12.6, SaturatedFat 3, Sodium 77.4, Carbohydrate 30.2, Fiber 3.4, Sugar 11.1, Protein 3

PEAR AND RASPBERRY FRANGIPANE TART



Pear and Raspberry Frangipane Tart image

Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.

Provided by Kathy

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1/4 cup granulated sugar
1/2 cup unsalted butter
4 -5 tablespoons cold water
3 tablespoons seedless raspberry jam
1 cup sliced almonds or 1 cup whole almond
1/4 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon flour
1 egg
1 1/2 teaspoons almond extract
1 (15 ounce) can sliced canned pears, drained, reserve liquid
fresh raspberry
powdered sugar

Steps:

  • Heat oven to 400°F.
  • Crust: In a large bowl or food processor, combine flour and sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Gradually add water until dough forms a ball.
  • Knead 2-3 times until smooth.
  • Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
  • Spread jam evenly over bottom of dough.
  • Filling: Place almonds in food processor; process until almonds are finely chopped.
  • Add butter, sugar, and flour; process until blended.
  • Add egg and almond extract; mix well.
  • Drain pears, RESERVING 1/4 CUP LIQUID.
  • Add 1/4 cup liquid to almond filling mixture; blend until smooth.
  • Spread in crust.
  • Arrange pear slices over filling.
  • Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
  • Cool 90 minutes.
  • Garnish with fresh raspberries and powdered sugar.

Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1

PEAR STRUDEL



Pear Strudel image

Make and share this Pear Strudel recipe from Food.com.

Provided by Mirj2338

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup finely chopped dried pear halves or 1/3 cup golden raisin
1/2 cup pecans, chopped
2 large ripe pears, peeled, halved, cored and thinly sliced (12-14 ounces total)
1/4 cup granulated sugar
2 teaspoons strained fresh lemon juice
1 teaspoon grated fresh lemon rind
1 teaspoon ground cinnamon
2 tablespoons apricot preserves
4 strudel sheets or 4 phyllo pastry, thawed if frozen
6 tablespoons unsalted margarine, melted
4 tablespoons dry cookie crumbs or 4 tablespoons breadcrumbs
confectioners' sugar, for serving

Steps:

  • Thoroughly mix the dried pears with the pecans in a large bowl.
  • Add the remaining filling ingredients and mix well.
  • Preheat the oven to 375°F.
  • Lighly grease a baking sheet.
  • Lay 1 phyllo sheet on a large sheet of wax paper.
  • Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
  • Top with a second sheet of phyllo.
  • Brush with margarine and sprinkle with 1 tablespoon of crumbs.
  • Keep remaining phyllo sheets covered.
  • Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
  • Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
  • End the roll with the seam on the bottom.
  • Transfer the roll to the baking sheet and brush the top with margarine.
  • Repeat with the remaining filling and remaining dough.
  • Bake 25 minutes or until golden.
  • Just before serving the strudel, sprinkle it with confectioners' sugar.
  • Serve warm if desired.

PEAR-CRANBERRY STRUDEL



Pear-Cranberry Strudel image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Number Of Ingredients 12

3 Bosc pears (about 11/2 pounds), peeled, cored, and cut into 1-inch chunks
2 tablespoons freshly-squeezed lemon juice
4 tablespoons granulated sugar
8 tablespoons unsalted butter
2 tablespoons dried cranberries
4 tablespoons plain dry bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 sheets phyllo dough
2 tablespoons finely chopped toasted almonds
Confectioners' sugar, for dusting
Creme fraiche or whipped cream, for serving

Steps:

  • 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
  • 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
  • 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
  • 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
  • 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.

Nutrition Facts : Calories 334 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 132 milligrams, Carbohydrate 44 grams, Fiber 4.5 grams, Protein 3 grams, Sugar 23 grams

PEAR RASPBERRY JAM



Pear Raspberry Jam image

I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.

Provided by Taste of Home

Time 20m

Yield 6 half-pints.

Number Of Ingredients 6

2 cups coarsely chopped peeled ripe pears (about 2 medium)
2 cups fresh or frozen raspberries
6 cups sugar
2 tablespoons bottled lemon juice
2 teaspoons finely grated orange zest
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY STRUDEL



Raspberry Strudel image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

6 ounces firm silken tofu, at room temperature
1 1/2 cups confectioners' sugar, plus more for dusting
3 ounces cream cheese, at room temperature
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
5 sheets frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
6 tablespoons graham cracker crumbs
1 cup raspberries

Steps:

  • Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
  • Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
  • Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
  • Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.

PEAR AND RASPBERRY STRUDEL



Pear and Raspberry Strudel image

Make and share this Pear and Raspberry Strudel recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 lbs pears, bosc or any other hard fleshed pear peeled,cored and diced
1 pint raspberries
1/2 cup sugar, plus
2 tablespoons sugar, divided
1/4 cup plain breadcrumbs, plus
2 tablespoons plain breadcrumbs, divided
2 tablespoons minced crystallized ginger
1 1/4 teaspoons ground cinnamon, divided
1 teaspoon grated lemon, rind of
1/4 teaspoon fresh grated nutmeg
11 phyllo pastry sheets (12 if using garnish)

Steps:

  • Heat oven to to 375ºF.
  • In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
  • In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
  • On a piece of waxed paper, place one sheet of phyllo.
  • Brush with butter, sprinkle with sugar mixture.
  • Repeat with remaining sheets.
  • Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
  • Fold in sides and roll jelly roll fashion.
  • Place on cookie sheet sprayed with cooking spray.
  • Brush strudel with butter.
  • Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
  • Fold each strip lengthwise in half.
  • Gather and roll each strip to make rosettes.
  • Arrange on top of strudel.
  • Bake for 50 minutes or until top is golden and fruit is tender.
  • Watch it so it doesn't get too brown.
  • Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
  • Otherwise it will get soggy.

Nutrition Facts : Calories 262.7, Fat 2.3, SaturatedFat 0.5, Sodium 164.9, Carbohydrate 60, Fiber 7.9, Sugar 31.7, Protein 3.6

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