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How To Make A Homemade Pear Strudel
- Prep time: 20 min
- Cook time: 30 min
- Ready in: 50 min
- Yields: 2-3 patries
Strudels are wonderful and delicious fruit-filled tarts (there are even cheese ones) that can be eaten at any time during the day. They are mostly eaten for breakfast, however, but sometimes they are served for dessert.
The most well-known type of strudel is an apple strudel. The following recipe is for a pear strudel. If you wish to substitute the pears with any type of fruit you like (apples, cherries, strawberries or a mixture of them) that is fine.
Although, I would not suggest an orange, mango (or any fruit that is filled with a lot of juice) strudel using this particular recipe, simply because this one calls for fruit that has less juice and more “meat”. If you do wish to try a juicier fruit I suggest draining them fully or using dried versions of them. (Really juicy fruits will liquify the dough during baking).
These days you can get almost any type of dough pre-made at the store (fillo dough, pie dough, puff pastry) but if you wish to try your hand at making the dough yourself, or if you are a purist, I’ve add the ingredients and instructions for making a fresh pastry dough for this strudel. I personally used the puff pastry simply because that was I had available.
Also making your own dough does allow you to choose the size of your dessert; I found that my choice of the store bought puff pastry didn’t give me very large pastry sheets and I had to make two medium strudels instead of one large one (not that that is a bad thing, but it does limit you to a degree depending on what you’re making).
So if you want the freedom to make the strudel any size you like, fell feel to make the dough yourself. If not, then you can save time and energy by purchasing the store bough stuff. Cheers!
NOTE: If you use the store bought dough, this recipe will fill about three (3) sheets. Depending on how much you fill each sheet, you might get four (4) filled store bought pastries.
- PEAR FILLING:
- 4-6 pears, peeled, cored and diced (equals roughly 6 cups)
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon all-spice
- ½ teaspoon ground clove
- 1 tablespoon lemon juice, fresh, if possible, or store bought
- ½ cup chopped nuts (walnuts, or pecans), (optional)
- 1-2 packages puff pastry, store bought
- 6 tablespoons melted butter, (to be hand-kneaded in later)
- 1 ½ cup All-purpose flour
- ¼ Teaspoon salt
- 1 whole egg, well beaten
- ½ cup (or so) water, (add while mixing)
- 2 teaspoons melted butter, (added during mixing)
- 1/8 teaspoon red wine vinegar
- Mix the cinnamon, sugar, nutmeg, ginger, all spice, and clove in a large mixing bowl.
- Add the diced pears and lemon juice.
- (Add the chopped nuts if using them.)
- Mix the sugar and fruit together until pear pieces are completely coated with the sugar mixture.
- Allow the fruit to stand for 15-20 minutes.
- Fill the dough with the fruit and sugar mixture as shown (--->). Wrap the dough around the fruit and cut slits in the top of the dough.
- Pre-heat oven to 400. Bake on a parchment paper-lined cookie sheet for 20 minutes.
- Lower heat to 350, brush stredel top with melted butter.
- Bake the stredel another 10 minutes.
- Remove strudel and let cool for 30 minutes before cutting and serving.
- Dust with powdered sugar, top with whipped cream (or sweetened sour cream) and serve with coffee (for breakfast) or ice cream (for dessert)
Which Fruit Is Your Favorite For A Strudel?
Directions For Homemade Dough
(If you wish to make the dough by hand follow these instructions)
1. Dust a large area (clean large cutting board) with a small amount of flour. (This is for rolling the dough out.)
2. In a standing mixer with a dough hook attachment, add the 1 ½ cup of flour, ¼ teaspoon salt, the egg, 2 teaspoon of melted butter and vinegar.
3. Mix on low until dough starts to incorporate together. (add water in small amounts while mixing.
4. Raise speed to medium, and mix just until dough is full combined. You don’t want over mix it or the dough will be too tough when cooked.
5. Dust your hands with flour and scoop the dough out of the bowl and place it on the flour-dusted cutting board.
6. Pour the 6 tablespoon of melted butter into the dough, 1-2 tablespoons at a time and knead it into the dough by hand.
7. When butter is full incorporated into the dough, dust the board again and using a dusted rolling pin, roll the dough out until you have a ½ inch thick dough.