Pumpkin Pear Strudel Food

PEAR STRUDEL

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.

PUMPKIN & PECAN STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash with the oil on a baking tray. Bake for 45 mins until really tender, then leave to cool.
• Tip the pumpkin into a food processor, whizz until smooth, then tip into a bowl. Add the sugar, almonds, breadcrumbs, egg and spices, and mix well. This can be done up to 2 days ahead.
• Lower oven to 160C/140C fan/gas 3. Layer the pastry sheets on top of each other, brushing some melted butter and a sprinkling of sugar and chopped pecans between each sheet. Spoon the pumpkin filling along one long edge of the pastry in a long log shape, leaving a 2.5cm gap at either end. Turn up the ends, then carefully roll up the strudel and brush the edge with egg to seal.
• Transfer to a baking tray, sealed-side down. Brush with the reserved egg, drizzle over any leftover butter and sprinkle with the reserved pecans and extra sugar. Bake for 40 mins until golden and crisp. Leave to stand for 10 mins before slicing, then serve with maple syrup and cream or custard, if you like.

DIABETIC PEAR STRUDEL

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.

APPLE BUTTER PUMPKIN PECAN STREUSEL PIE

Steps:

• Preheat to 375 degrees.
• Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
• Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
• Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
• Top pie with streusel topping and bake for an additional 15 minutes.

PUMPKIN PEAR STRUDEL

Steps:

• PREHEAT oven to 375 degrees F.
• COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
• MAKE downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.
• BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.