PISTACHIO PEAR TART
Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It's a perfect Autumn dessert that makes the most of ripe pears when they're in season. Smart and yet rustically casual, this tart is fitting for any occasion!
Provided by Nagi
Categories Sweet Baking
Number Of Ingredients 12
Steps:
- Make and bake Tart Crust, then fully cool before using.
Nutrition Facts : Calories 318 kcal, Carbohydrate 48 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 18 mg, Fiber 4 g, Sugar 40 g, ServingSize 1 serving
DAS PEAR PINEAPPLE STRUDEL
Steps:
- Preheat oven to 400 degrees F.
- In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.
- Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.
PEAR, ONION, AND DRY JACK CHEESE STRUDELS
Categories Cheese Onion Appetizer Bake Thanksgiving Pear Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24 pieces
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
- Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.
PEAR STRUDEL
Provided by Sandra Lee
Time 2h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
- Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
- In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
- On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
- In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
- When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.
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.
COILED APPLE PISTACHIO STRUDEL
Layers of paper thin dough rolled around a honeyed apple filling form a spiral that's elegant and surprisingly easy to make. Use pie apples, such as Golden Delicious.
Provided by Cecily Parsley
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Move oven rack to bottom third.
- Preheat oven to 425°.
- Centre a 9" springform pan on a square of tinfoil. Press foil firmly onto the to side of pan, around the inside. Set aside.
- FILLING:.
- in bowl, toss together apples, pistachios, flour, honey, lemon rind, lemon juice, and cardamom.
- Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towl to prevent drying out. Brush lightly with some of the butter. Top with second phyllo sheet, brush again.
- Spread one-quarter of the filling in a strip along one long edge of the phyllo, leaving a 1" border at the bottom and sides.
- Fold short edges up over filling, and roll up firmly; brush lightly with butter.
- Place roll, seam-side down, around inside edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover the bottom (inside) of pan.
- Bake in bottom third of 425° oven for 15 minutes. Reduce heat to 375° and bake until golden brown and crisp; about 50 minutes. Remove from oven.
- Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen. remove side of springform pan. transfer to cake plate.
- Sprinkle with icing sugar. Serve .
- (You can also do a partial make-ahead. Store at room temperature for up tp 4 hours. Reheat in 355° oven for 20 minutes. Sprinkle with icing sugar. Serve.).
Nutrition Facts : Calories 253.2, Fat 11.8, SaturatedFat 4.5, Cholesterol 15.2, Sodium 175.4, Carbohydrate 35.4, Fiber 3.4, Sugar 18.4, Protein 4.1
PEAR-GINGER STRUDEL WITH GINGER-CUSTARD SAUCE
Categories Milk/Cream Egg Ginger Dessert Bake Pear Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat. Remove pan from heat; steep 15 minutes. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in warm cream mixture; return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil. Strain sauce into medium bowl; mix in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
- For filling:
- Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl. Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend. Set both mixtures aside.
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add dried pears and pear brandy. Cover and simmer until brandy is absorbed, about 5 minutes. Mix in fresh pears and lemon peel. Sauté until pears are just tender, about 10 minutes. Add cornstarch mixture. Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely.
- Line large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel). Brush phyllo with melted butter. Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture. Repeat with 5 more phyllo sheets, butter and crumb mixture. Top with phyllo (8 sheets total); brush with butter. Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side. Fold short sides over ends of filling; butter folded edges. Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling. Transfer strudel to prepared sheet, seam side down. Brush with butter. Repeat with remaining ingredients to make second strudel. Place on same sheet, spacing 3 inches from first strudel. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
- Preheat oven to 375°F. Bake strudels until golden brown, about 30 minutes. Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce.
PEAR MUSHROOM STRUDELS
Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 strudels (12 slices each).
Number Of Ingredients 11
Steps:
- In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature., Melt remaining butter. Place 1 sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with 4 more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spread half the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment-lined 15x10x1-in. baking pan. , Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture., Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
More about "pistachio pear strudel food"
PEAR STRUDEL WITH PISTACHIO PESTO [VEGAN] - ONE GREEN …
From onegreenplanet.org
Servings 1Estimated Reading Time 2 mins
10 STUPENDOUS DAIRY-FREE STRUDEL RECIPES! - ONE …
From onegreenplanet.org
PEAR STRUDEL - BAKERY QUALITY, AT HOME! - FOXES LOVE …
From foxeslovelemons.com
EASTERN EUROPEAN MUSHROOM STRUDEL RECIPE - THE …
From thespruceeats.com
CRISP PEAR STRUDEL - RECIPE - FINECOOKING
From finecooking.com
PEAR AND RAISIN STRUDEL RECIPE BY CALORIE.LESS.COOKING …
From ifood.tv
"PEAR-FECT" PEAR STRUDEL | EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
PEAR STRUDEL | MRFOOD.COM
From mrfood.com
7 AMAZING PISTACHIO PAIRINGS FOR YOU TO TRY | FLAVORHUNT
From theflavorhunt.com
SAVORY PEAR STRUDEL | SALTED AND STYLED
From saltedandstyled.com
PEAR AND PECAN STRUDEL - TYPE 1 KITCHEN
From type1kitchen.com
HOMEMADE PEAR STRUDEL - POST - COUNTRY PEONY
From countrypeony.com
PEAR STRUDEL | COOK (ALMOST) ANYTHING AT LEAST ONCE
From cookalmostanything.com
PEAR STRUDEL - HONEST COOKING
From honestcooking.com
PEAR MINCEMEAT STRUDEL RECIPE | EATINGWELL
From eatingwell.com
PEAR STRUDEL WITH VANILLA ICE CREAM | RECIPE | KITCHEN STORIES
From kitchenstories.com
PEAR & CHEESE STRUDEL - SOBEYS INC.
From sobeys.com
PEAR STRUDEL WITH PUFF PASTRY RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
PEAR STRUDEL WITH PISTACHIO PESTO [VEGAN] | PISTACHIO PESTO, VEGAN ...
From pinterest.de
PEAR STRUDEL | COOK'S ILLUSTRATED
From cooksillustrated.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
13 BEST RECIPES FEATURING PISTACHIOS - THE SPRUCE EATS
From thespruceeats.com
WINE-POACHED SPICED PEAR STRUDEL WITH CHOCOLATE
From thewimpyvegetarian.com
PEAR & CHEESE STRUDEL | FOODLAND
From foodland.ca
VEGAN PEAR STRUDEL WITH PISTACHIO PESTO
From onegreenplanet.tumblr.com
PEAR AND CHOCOLATE STRUDEL - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
PEAR STRUDEL - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
PEAR STRUDEL WITH PISTACHIO PESTO [VEGAN] | VEGAN DISHES, VEGAN …
From pinterest.com
PEAR STRUDEL | RICARDO
From ricardocuisine.com
GIANT FOOD SALARIES IN WARRENTON, VA | GLASSDOOR
From glassdoor.com
PEAR STRUDEL | CANADIAN LIVING
From canadianliving.com
PEAR STRUDEL WITH PISTACHIO PESTO [VEGAN] - NEWSBREAK
From newsbreak.com
LEMON, PISTACHIO, AND FETA STRUDEL - ROTI N RICE
From rotinrice.com
PEAR STRUDEL – DIMA AL SHARIF
From dimasharif.com
PEAR AND BLUE CHEESE STRUDEL - A SPICY PERSPECTIVE
From aspicyperspective.com
4P FOODS | HOME
From 4pfoods.com
PEAR STRUDEL - COUNTRY LIFE EXPERIMENT
From countrylifeexperiment.com
PEARS AND CHOCOLATE, ALSO PERFECT FOR STRUDEL - LA CUCINA ITALIANA
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love