Friday, November 8, 2013

Brilliant Brunch: Pear and Cranberry Strudel

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Strudel is one of the things in Germany that I ate a lot of.  That and pretzels.  It was familiar, which was a positive when we could hardly get around, but also not.  It was like they took an American version of strudel and put it on steroids.  It was amazing.  Layers of flaky dough and delicious fillings – all different kinds.  For the past five (very busy) weeks since we stepped foot back in the USA, I have been craving some succulent pastries. 

Let’s be honest, that’s probably not the BEST idea given that M&M have their engagement party this weekend and a wedding who knows when but soon.  Pastries are not the things I should be eating right now.  I should be all about protein shakes and kale, right?  Well, sometimes after long days and stressful weeks, the idea of making pastry seems comforting and relaxing. 


Yes, I know I am weird.  But baking, cooking, being in the kitchen, it relaxes me.  So last weekend, I set out to make a strudel using seasonal flavors like the ones we saw in Germany.  I came to the conclusion that two of John’s favorites – pears and cranberries would be best.  After all, the stress I’m under stresses him out, too.  Time for a treat for everyone! 
Pear and Cranberry Strudel
Serves:  8
3 pears
1 cup cranberries
1/4 cup sugar
1/2 cup walnuts, chopped
15 sheets phyllo dough, thawed
4 tablespoons butter, melted

Preheat the oven to 350 degrees F.  Grease a cookie sheet with cooking spray.  Set aside.

Thinly slice the pear and chop the cranberries in half.  Combine in a bowl with sugar.  Stir in chopped walnuts.  Set aside.

Meanwhile, lay a sheet of phyllo dough on the cookie sheet with the long side facing you.  Brush with butter and add another sheet of phyllo dough.  Continue adding melted butter and layering phyllo dough until all the sheets have been used.  Mound the pear mixture in the middle of the dough leaving about 2 inches on all sides.  Fold in the sides and roll up away from you.  Place the strudel seam-side down in the middle of the cookie sheet.  Bake 30-35 minutes until the dough is golden brown.  Serve in slices warm or room-temperature.

Until the next time my oven is on...


8 comments:

  1. I love strudel, and it's lovely to see your version using fresh, seasonal ingredients! Your puff pastry looks wonderfully flaky!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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