Best Pear Onion And Dry Jack Cheese Strudels Recipes

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PEAR STRUDEL



Pear Strudel image

Provided by Sandra Lee

Time 2h25m

Yield 4 servings

Number Of Ingredients 11

1 ( 9-ounce) box pie crust mix
1/3 cup apple cider
2 tablespoons all-purpose flour, for rolling
4 pears, such as Red Bartlett
splash of lemon juice
2 tablespoons unsalted butter
1/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice, divided
1 large egg
2 tablespoon sugar
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
  • Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
  • In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
  • On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
  • In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
  • When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.

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.

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.

OLD FASHIONED PEAR STRUDEL



Old Fashioned Pear Strudel image

This is another one of Mrs. Roach's recipes. It is Czech/Austrian. It is the best strudel you will ever eat. It is a lot of work but well worth it. I have to make some without raisens because my husband does not like them. To me, it's not a strudel if it does not have raisens! I have been making these since I was probably 7 years old. FYI, along with sopapillas, strudel is the official pastry of Texas. You can make this with apples, but I grew up making it with pears. Prep time does not include overnight refrigeration of dough.

Provided by JenJenMarie

Categories     Dessert

Time 2h35m

Yield 8 strudels, 64 serving(s)

Number Of Ingredients 12

1 1/2 cups margarine, softened
2 cups warm milk
4 egg yolks
6 cups sifted flour
1 1/2 cups margarine, melted
1 (15 ounce) package golden raisins
1 (14 ounce) package coconut flakes
1 (12 ounce) package vanilla wafers, crushed fine
2 cups pecans, finely chopped
1 -2 cup sugar
30 -35 pears
cinnamon

Steps:

  • Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
  • Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
  • Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
  • Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
  • Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
  • Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
  • I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
  • You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.

Nutrition Facts : Calories 284.7, Fat 14.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 138.9, Carbohydrate 37.5, Fiber 3.7, Sugar 17.9, Protein 3

PEAR-CRANBERRY STRUDEL



Pear-Cranberry Strudel image

From the Great Big Food Show

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 12

3 Bosc pears (about 1 1/2 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 (optional)
Creme fraiche or whipped cream, for serving (optional)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

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, ONION, AND DRY JACK CHEESE STRUDELS



Pear, Onion, and Dry Jack Cheese Strudels image

Categories     Cheese     Onion     Appetizer     Bake     Thanksgiving     Pear     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24 pieces

Number Of Ingredients 7

6 tablespoons (3/4 stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or 1/2 cup grated Parmesan cheese and 1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
1/2 teaspoon salt
4 sheets frozen phyllo pastry, thawed

Steps:

  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
  • Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.

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