Pear And Raspberry Strudel
Ingredients
- 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 ⓘ
Instructions
- Heat oven to to 375°F.
- 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 & Diet Analysis (per serving)
445
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).