Apple Pear Strudel Recipes

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APPLE-PEAR STRUDEL



Apple-Pear Strudel image

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

1/4 cup sugar, divided
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
2 cups thinly sliced peeled tart apples
1 cup sliced peeled fresh pears
1 teaspoon vanilla extract
1/2 teaspoon rum extract
8 sheets phyllo dough (14 inches x 9 inches)
1/3 cup butter, melted

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.

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.

DAS PEAR PINEAPPLE STRUDEL



Das Pear Pineapple Strudel image

Provided by Guy Fieri

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1 teaspoon minced ginger
1 tablespoon light brown sugar
1/8 scant teaspoon ground cinnamon
Dash ground nutmeg
1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
1 frozen puff pastry sheet, thawed according to directions on package
1 egg yolk, beaten
1 tablespoon dark rum
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.
  • Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.

APPLE PEAR STRUDEL WITH DRIED FRUIT AND ALMONDS



Apple Pear Strudel With Dried Fruit and Almonds image

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

1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries
1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter for cooking the apples
1/4 cup (50 grams) brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup (30 grams) chopped or slivered almonds
3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice
8 sheets phyllo dough
7/8 cup (100 grams) almond flour, divided
1 1/2 ounces butter, melted, for brushing the phyllo

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.

EASY APPLE STRUDEL



Easy Apple Strudel image

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Provided by JESSLUV

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  • Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g

APPLE STRUDEL



Apple Strudel image

Yield Serves 6

Number Of Ingredients 9

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

Steps:

  • 1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  • 2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  • 3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
  • 4. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • 5. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
  • 6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
  • 7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

EASY APPLE-PECAN STRUDEL



Easy Apple-Pecan Strudel image

Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/4 cup (1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup chopped pecans
2 Tbsp. flour
2 tsp. lemon zest
1/2 tsp. ground cinnamon
2 cups thin peeled Granny Smith apple slices (about 2 apples)
12 sheets frozen phyllo dough (14x9 inch), thawed
2 Tbsp. butter, melted
2 tsp. powdered sugar

Steps:

  • Heat oven to 375ºF.
  • Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
  • Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
  • Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
  • Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

APPLE STRUDEL



Apple Strudel image

Categories     Side     Bake     Apple     Pastry

Yield Serves 6

Number Of Ingredients 9

1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

Steps:

  • Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  • Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seamside down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  • Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
  • TIPS
  • • For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • • For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
  • • For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.
  • NUTRITIONAL INFORMATION
  • Serving size 1 serving;
  • Calories 238;
  • Total Fat 12g;
  • Saturated Fat 6g;
  • Cholesterol 35mg;
  • Sodium 282mg;
  • Total Carbohydrate 28g;
  • Dietary Fiber 2g;
  • Protein 4g

SPICED APPLE & PEAR STRUDEL



Spiced apple & pear strudel image

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.

MARY PERPICH'S APPLE STRUDEL



Mary Perpich's Apple Strudel image

Provided by Joan Nathan

Categories     dessert

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 10

3 1/2 cups bread flour or unbleached all-purpose flour
1 teaspoon salt
1/2 cup warmed vegetable oil, plus 2 tablespoons
2 eggs
2/3 cup lukewarm water
12 apples, peeled and diced
1 to 2 cups sugar, depending on the tartness of the apples
2 teaspoons cinnamon
1 cup bread crumbs
1/2 pound unsalted butter, melted

Steps:

  • Preheat the oven to 150 degrees or to its lowest setting.
  • Combine 3 cups of the flour and the salt. Make a well in the flour, and into the well add the 1/2 cup of the oil, the eggs and water. Mix with a fork, and then knead well with your hands, about 20 minutes. Add more flour -enough to make a soft but not sticky dough. Put the dough in a ceramic bowl, cover with the remaining 2 tablespoons oil, and place in the oven until the dough is warm and easy to pull, about 20 minutes.
  • On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Sprinkle the sheet with flour, and roll out the dough to form a 9-by-13-inch rectangle.
  • The novice may want to ask a friend to help stretch the dough. Using your hands, start stretching and lifting the dough with your fingertips until you can see through it. When you are finished, the dough should cover the table's surface. Try to minimize the number of holes, but a few won't matter.
  • Scatter the apples over the dough. Sprinkle with sugar, cinnamon and bread crumbs. Dribble about three-fourths of the melted butter over the mixture. Taking hold of the sheet on the longer (5-foot) side, lift the sheet up and over the apples to start rolling up the dough jellyroll-style. Place the strudel in a greased jellyroll or baking pan, large enough to hold the pastry comfortably. You will probably have to form the pastry into a large crescent to fit. If desired, freeze the strudel and bake later, or pour the remaining butter on top of the strudel and bake at 350 degrees for 50 to 60 minutes or until golden. If the strudel begins to brown too quickly, cover with foil.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 275 milligrams, Sugar 21 grams, TransFat 1 gram

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From chabad.org


APPLE AND PEAR STRUDEL - THE FAT DUCK GROUP
2019-11-19 Transfer to a baking sheet and brush with the remaining butter. Sprinkle the strudel with sugar and bake for 15 minutes, then reduce oven to 175°C. Continue to bake for an additional 25 minutes, or until the strudel is golden and the apples are tender. If the strudel starts to caramelize too soon, loosely place a sheet of foil on top.
From thefatduckgroup.com


APPLE-PEAR STRUDEL RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From stage.tasteofhome.com


PEAR STRUDEL RECIPES | RIGHTNA.COM
2022-03-22 Elements for Pear Strudel Recipe. 2 spoonful butter; 5 pears; 1 tablespoon of pine nuts; 1/2 cup of raisins; 1 tablespoon of cinnamon; 1 tablespoon of brown sugar; juice of 1/2 lemon; 6 sheets of phyllo dough; 2 teaspoons of powdered sugar; Learn how to Make Pear Strudel Recipe? Set the oven to 165 levels. Peel the skins of the pears and lower ...
From rightna.com


RECIPE: APPLE AND PEAR STRUDEL STEP BY STEP WITH PICTURES
I Strudel filling: thinly slice an apple, add raisins, walnuts and cinnamon. Strudel II stuffing: thinly slice a pear, add chopped prunes, walnuts and cinnamon. Next, I will describe the process of wrapping the strudel: 1) lay part of the dough on the form, top …
From handy.recipes


PEAR STRUDEL | COOK'S ILLUSTRATED - RECIPES THAT WORK
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


APPLE STRUDEL RECIPE | NEW IDEA FOOD
Spoon apple filling down centre of pastry, leaving a 5cm border on each short side. Fold in short sides, then roll up to enclose filling. Lift strudel onto a greased oven tray, seam-side down. Brush with remaining butter. Cook in a moderate oven (180C) for 25 to 30 minutes, or until golden brown. Remove from oven.
From newideafood.com.au


STRUDEL WITH APPLE, PEAR, RAISINS AND ALMONDS RECIPE | EAT SMARTER …
Wrap dough in plastic wrap and let rest in a warm place at least 30 minutes. 2. Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. For the filling, toast almonds in a dry skillet until golden brown, stirring constantly and put on a plate. Rinse apples and pears, peel, quarter, core and cut into thin ...
From eatsmarter.com


RECIPE: APPLE AND PEAR STRUDEL STEP BY STEP WITH PICTURES
Make dough. Mix flour, egg, oil and vinegar in a bowl. Add warm water and knead into a soft dough. Cover the dough with cling film and leave at room temperature for 20 minutes.
From handy.recipes


APPLE & PEAR STRUDEL – SAGRADA RIDGE
Trail camera photos and video from the Missouri Ozarks. Golden Snow Land. Farm
From sagradaridge.com


APPLE & PEAR STRUDEL - WAITROSE
Add the fruit, spices, nuts and cranberries and cook for 10 minutes until tender. Turn off the heat and leave to cool completely. 2. Preheat the oven to 200ºC, gas mark 6. Lightly brush the sheets of filo pastry with melted butter and lay on top of each other to give a 48cm x 26cm rectangle. Spoon the fruit mixture along the short side.
From waitrose.com


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