Pear and Cranberry Strudel


2 pears, chopped
1/2 cup cranberries
1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon grated lemon peel
2 teaspoons lemon juice
8 (17 x 12-inch) sheets frozen phyllo pastry, thawed
1/3 to 1/2 cup butter, melted
4 tablespoons bread crumbs
3/4 cup caramel topping

Preheat oven to 375°. Grease 15 x 10 x 1-inch baking pan. In medium bowl, combine pears, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.

Unroll phyllo sheets. Place 1 phyllo sheet on piece of Parchment paper. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).

Spoon pear mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter. Heat the caramel topping according to the package directions and drizzle on top.

Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.

Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
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