Pumpkin Pear Strudel Recipes

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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.

PISTACHIO- PEAR STRUDEL



Pistachio- Pear Strudel image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield Six servings

Number Of Ingredients 16

6 tablespoons unsalted butter, melted
6 Anjou pears, peeled, cored and cut into large chunks
1/3 cup honey
2 tablespoons sweet sherry
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon kosher salt
1/2 cup golden raisins
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped pistachios, plus 2 tablespoons finely chopped
4 tablespoons sugar
4 sheets phyllo dough
Confectioners' sugar, for garnish

Steps:

  • Combine 2 tablespoons of butter, the pears, honey, sherry, cinnamon, cardamom, salt and raisins in a large saucepan. Cook over medium heat, stirring often, until the pears are soft, about 12 minutes.
  • Combine the cornstarch and water and stir until smooth. Stir into the pear mixture and cook until thickened, about 2 minutes. Place in a bowl and stir in the lemon zest, the lemon juice and the coarsely chopped pistachios. Let cool completely.
  • Preheat the oven to 350 degrees. Combine the finely chopped pistachios and the sugar. Brush a baking sheet with a little melted butter. Place 1 sheet of phyllo on a work surface so the long side is parallel to the edge of the counter, brush lightly with butter and sprinkle with 1/4 of the sugar mixture. Layer with another sheet of phyllo and repeat until you've used up the phyllo and the sugar mixture.
  • Starting 5 inches in from the long edge nearest you, spread the pear mixture down the length of the pastry in a 4-inch-wide mound, leaving a 2-inch border at each end. Fold the short ends in over the filling. Fold the side nearest you over the filling. Flip the strudel over until it's wrapped in all the pastry.
  • Slide the strudel onto the baking sheet seam side down. Cut 4 small diagonal slits in the top of the pastry. Bake until the phyllo is golden brown, about 45 minutes. Let stand until warm but not hot or serve at room temperature. Sift confectioners' sugar over the top. Cut into slices with a serrated knife and serve.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 77 grams, Fat 16 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 107 milligrams, Sugar 52 grams, TransFat 0 grams

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.

PUMPKIN PEAR STRUDEL



Pumpkin Pear Strudel image

Wrap pears, pumpkin and chopped nuts sweetened with brown sugar and spices in light and flaky pastry for a simple but elegant dessert.

Provided by Allrecipes Member

Time 50m

Yield 10

Number Of Ingredients 10

2 cups peeled, cored and diced pears
1 cup LIBBY'S® 100% Pure Pumpkin
¾ cup packed brown sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 (17.25 ounce) package frozen puff pastry, thawed
1 large egg
cinnamon sugar

Steps:

  • PREHEAT oven to 375 degrees F.
  • COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
  • MAKE downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.
  • BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 46.5 g, Cholesterol 18.6 mg, Fat 24.9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 133.6 mg, Sugar 20.7 g

PUMPKIN PEAR STRUDEL



Pumpkin Pear Strudel image

Wrap pears, pumpkin and chopped nuts sweetened with brown sugar and spices in light and flaky pastry for a simple but elegant dessert.

Provided by Allrecipes Member

Time 50m

Yield 10

Number Of Ingredients 10

2 cups peeled, cored and diced pears
1 cup LIBBY'S® 100% Pure Pumpkin
¾ cup packed brown sugar
¾ cup chopped walnuts
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
1 (17.25 ounce) package frozen puff pastry, thawed
1 large egg
cinnamon sugar

Steps:

  • PREHEAT oven to 375 degrees F.
  • COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
  • MAKE downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.
  • BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 46.5 g, Cholesterol 18.6 mg, Fat 24.9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 133.6 mg, Sugar 20.7 g

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.

PUMPKIN & PECAN STRUDEL



Pumpkin & pecan strudel image

Falling somewhere between a pumpkin pie and a filo pastry apple strudel, this sweet roll works with maple syrup and custard

Provided by Good Food team

Categories     Dessert

Time 1h55m

Number Of Ingredients 13

1kg/2lb 4 oz pumpkin or butternut squash (peeled weight- 1 medium pumpkin or 1 large butternut squash), deseeded and cut into large chunks
2 tsp vegetable oil
140g soft light brown sugar , plus extra for sprinkling
100g ground almond
100g fresh white breadcrumb
1 large egg , beaten, ½ tbsp reserved for glazing
1 tbsp ground cinnamon
good grating nutmeg
6 sheets filo pastry
85g butter , melted
100g pecan , chopped, 1 tbsp reserved for the top
maple syrup , to serve
cream or custard , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash with the oil on a baking tray. Bake for 45 mins until really tender, then leave to cool.
  • Tip the pumpkin into a food processor, whizz until smooth, then tip into a bowl. Add the sugar, almonds, breadcrumbs, egg and spices, and mix well. This can be done up to 2 days ahead.
  • Lower oven to 160C/140C fan/gas 3. Layer the pastry sheets on top of each other, brushing some melted butter and a sprinkling of sugar and chopped pecans between each sheet. Spoon the pumpkin filling along one long edge of the pastry in a long log shape, leaving a 2.5cm gap at either end. Turn up the ends, then carefully roll up the strudel and brush the edge with egg to seal.
  • Transfer to a baking tray, sealed-side down. Brush with the reserved egg, drizzle over any leftover butter and sprinkle with the reserved pecans and extra sugar. Bake for 40 mins until golden and crisp. Leave to stand for 10 mins before slicing, then serve with maple syrup and cream or custard, if you like.

Nutrition Facts : Calories 609 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

PUMPKIN-PEAR CRISPS



Pumpkin-Pear Crisps image

Fresh compote replaces cream-and-egg-laden pie filling.

Provided by Sarah Dickerman

Yield Makes 8 servings

Number Of Ingredients 19

1/4 cup old-fashioned oats
1/4 cup shelled pumpkin seeds (pepitas)
1/4 cup walnuts
1 large egg white
1/4 cup (packed) dark brown sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
3 tablespoons unbleached all-purpose flour
3 tablespoons whole wheat flour
1/2 teaspoon ground cinnamon
2 cups 1/4" cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)
1/4 cup pure maple syrup
1/4 cup golden raisins
2 tablespoons fresh lemon juice
1 tablespoon (packed) dark brown sugar
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 large pears (2 pounds), peeled, cored, cut into 1/4" cubes (4 cups)
1/2 teaspoon vanilla extract
Eight 6-ounce ramekins or heatproof bowls

Steps:

  • Preheat oven to 375°F. Bake oats, pumpkin seeds, and walnuts on a rimmed baking sheet until light golden, about 10 minutes; let cool. Transfer to a food processor. Add the remaining 6 ingredients and pulse until crumble forms. Spread on rimmed baking sheet; bake until golden and crispy, occasionally breaking up lumps, 18-20 minutes. Let cool.
  • Preheat oven to 375°F. Bring first 7 ingredients and 1 1/2 cups water to a simmer in a large saucepan over medium heat. Cover and simmer until pumpkin is just tender, about 7 minutes. Add pears and vanilla; cook uncovered, stirring often, until pears are tender, about 10 minutes. Using a slotted spoon, transfer pumpkin-and-fruit mixture to a medium bowl. Simmer syrup in pan until reduced to 1/2 cup, 3-5 minutes.
  • Arrange ramekins on a rimmed baking sheet. Divide compote among ramekins. Drizzle each with 1 tablespoon reserved syrup.
  • Bake until filling is bubbling at edges, 25-30 minutes. Top with streusel and serve.

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