DIABETIC PEAR STRUDEL
I needed an extra dessert for an expected dinner guest who is diabetic. After looking at recipes for a couple of hours, I found this one and it sounded yummy. My dinner will be next month but thought I would try it today to make sure it was good. It was very yummy and I will definitely serve it at my dinner. It's from diabetic-recipes.com. Diabetic exchanges: 2 carbs (1 bread/starch, 1 fruit) 2 fat
Provided by CoolMonday
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F (220C)Gas Mark 7.
- Use nonstick cookie sheet, spray lightly or cover with parchment paper.
- Peel, core and thinly slice pears.
- Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
- Add the pears and saute for 2 minutes.
- Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
- On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
- Sprinkle almonds on the pastry.
- Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
- Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
- Place seam side down on cookie sheet.
- Make slashes every 2 inches (5 cm).
- Mix sugar and cinnamon and sprinkle on top.
- Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
- Bake 25-30 minutes until puffed and brown.
- Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.
Nutrition Facts : Calories 239.6, Fat 12.6, SaturatedFat 3, Sodium 77.4, Carbohydrate 30.2, Fiber 3.4, Sugar 11.1, Protein 3
APRICOT STRUDEL
This is from the Diabetes Australia The Diabetes Cookbook and is in response to a request for diabetic recipes with nuts. Times are estimated.
Provided by ImPat
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degree celcius (180 degree for fan-forced).
- Grease oven tray.
- Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
- Stack pastry sheets, brushing each lightly with milk as you layer them.
- Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
- Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
- Place seam side down on prepared tray.
- Bush strudel with remaining milk.
- Bake uncovered for about 25 minutes or until lightly browned.
- Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.
PEAR STRUDEL WITH CHOCOLATE SAUCE
Make and share this Pear Strudel with Chocolate Sauce recipe from Food.com.
Provided by Millereg
Categories Frozen Desserts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the sugar and vanilla in a food processor and blend until the beans are very finely chopped.
- Sift the vanilla sugar into a bowl and discard the contents of the sieve; cover and set aside.
- Combine the cream, water, and 3 tablespoons of the vanilla sugar in a saucepan.
- Stir until the sugar dissolves and the mixture comes to a boil.
- Remove from the heat, add the chocolate, and whisk until smooth.
- Whisk in the brandy.
- Mix ½ cup of the vanilla sugar and cornstarch in a bowl.
- Melt 2 tablespoons of butter in a skillet, then add the pears and sauté until tender and golden.
- Sprinkle the cornstarch mixture over the pears and stir to blend.
- Simmer until the juices are very thick, stirring often.
- Remove from the heat, mix in the lemon juice, and let cool.
- Finely grind the nuts, cookies, and 2 tablespoons of the vanilla sugar in the food processor; transfer to a small bowl.
- Butter a baking sheet and place a phyllo sheet on a work surface.
- Brush the phyllo with butter, top with a second phyllo sheet, and brush again with butter.
- Sprinkle with 3 tablespoons of the nut mixture.
- Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons of the nut mixture.
- Top with another phyllo sheet and brush with butter.
- Top with another phyllo sheet (for a total of 10 sheets) and brush with butter.
- Starting 2 inches from the long side and 2½ inches from the short side, spoon the filling in a 3-inch-wide and 12-inch-long log parallel to one of the long sides.
- Fold the short sides over the filling and unsalted butter the folded edges.
- Roll up the strudel lengthwise, enclosing the filling, and transfer to the greased baking sheet.
- Brush the strudel thoroughly with butter.
- Preheat your oven to 375°F and bake the strudel until golden brown, about 45 minutes.
- Let stand for 15 minutes before cutting with a serrated knife into crosswise sections.
- Spoon warm chocolate sauce onto each serving plate and place the strudel atop the sauce.
- Place a scoop of ice cream alongside, garnish with mint, and serve.
Nutrition Facts : Calories 628.3, Fat 39.6, SaturatedFat 19.5, Cholesterol 78.8, Sodium 150.1, Carbohydrate 65.7, Fiber 5.4, Sugar 36.7, Protein 4.8
PEAR STRUDEL
Make and share this Pear Strudel recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix the dried pears with the pecans in a large bowl.
- Add the remaining filling ingredients and mix well.
- Preheat the oven to 375°F.
- Lighly grease a baking sheet.
- Lay 1 phyllo sheet on a large sheet of wax paper.
- Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
- Top with a second sheet of phyllo.
- Brush with margarine and sprinkle with 1 tablespoon of crumbs.
- Keep remaining phyllo sheets covered.
- Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
- Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
- End the roll with the seam on the bottom.
- Transfer the roll to the baking sheet and brush the top with margarine.
- Repeat with the remaining filling and remaining dough.
- Bake 25 minutes or until golden.
- Just before serving the strudel, sprinkle it with confectioners' sugar.
- Serve warm if desired.
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