Pear and Cranberry Strudel



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


Preheat your oven to 375. then grease a 15" x 10" x 1" baking pan.

In a medium bowl, combine pears, cranberries, sugar, pecans, lemon peel, and lemon juice and toss to coat.

Unroll phyllo sheets and place 1 phyllo sheet on a piece of Parchment paper.

Brush with butter; sprinkle with 1 tablespoon of bread crumbs, then repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon of bread crumbs on every other sheet. (The top phyllo sheet should be brushed with butter only).

Spoon pear mixture over phyllo stack to within 2 inches of each edge, and press lightly.

Fold shorter sides of the phyllo up over-filling, then starting with the longer side and using plastic wrap, lift the phyllo and carefully roll it up in jelly-roll fashion.

Place, seam side down, in a greased pan, then make several crosswise cuts on top of roll.

Brush the top with any remaining butter.

Heat the caramel topping according to the package directions and drizzle on top.

Bake at 375 for 20 to 25 minutes or until golden brown then cool at least 15 minutes before serving.

To serve, cut into slices. Enjoy!

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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