Warm Pear And Raspberry Strudel Food

PEAR STRUDEL

Steps:

• Preheat oven to 400 degrees F. Place pastry on a baking sheet and unfold.
• In a medium bowl, combine sugar and cinnamon; mix well. Reserve 2 teaspoons mixture. Add pears, raisins, and walnuts to remaining mixture; mix well.
• Spoon mixture down center of dough. Cut slits in dough, 1 inch apart, down both sides of filling. Brush each dough strip with beaten egg and fold over dough. Brush top of pastry with remaining egg and sprinkle with reserved sugar mixture.
• Bake 25 to 30 minutes, or until golden. Serve warm, or allow to cool before serving.

PEAR-CRANBERRY STRUDEL

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F.
• Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
• Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
• Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
• Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

PEAR AND RASPBERRY STRUDEL

Steps:

• Heat oven to to 375ºF.
• In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
• In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
• On a piece of waxed paper, place one sheet of phyllo.
• Brush with butter, sprinkle with sugar mixture.
• Repeat with remaining sheets.
• Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
• Fold in sides and roll jelly roll fashion.
• Place on cookie sheet sprayed with cooking spray.
• Brush strudel with butter.
• Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
• Fold each strip lengthwise in half.
• Gather and roll each strip to make rosettes.
• Arrange on top of strudel.
• Bake for 50 minutes or until top is golden and fruit is tender.
• Watch it so it doesn't get too brown.
• Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
• Otherwise it will get soggy.

PEAR STRUDEL IN PHYLLO

Steps:

• Preheat oven to 200C; line a large baking tray with baking paper.
• Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
• Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
• Repeat with oil, breadcrumbs and pastry to form 8 layers.
• Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
• Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
• Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

PERFECT PEAR STRUDEL

Steps:

• Make Pear Strudel: Place raisins in small bowl, cover with very warm tap water. Let stand 5 minutes to plump, then drain.
• Meanwhile, in large skillet, heat 2 tablespoons butter over medium heat. Add pears, brown sugar, cinnamon, nutmeg and plumped raisins. Cook 8 to 10 minutes or until pears are very tender and almost all liquid is evaporated, stirring occasionally. Spread mixture on small rimmed baking pan or plate and place in refrigerator 15 minutes to cool (this step can be done up to 2 days in advance).
• Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in microwave. Place a stack of 3 phyllo sheets on parchment paper on work surface. Make a second stack of 3 phyllo sheets and place it so it overlaps the first stack by about an inch. Mound the cooled pear filling along one of the long sides of phyllo dough. Roll up like a jelly roll and transfer the parchment with strudel to rimmed baking pan.
• Brush strudel with melted butter. Score the dough into 1-inch portions using a serrated knife, but do not cut completely through the strudel. Bake 20 minutes or until golden brown.
• Meanwhile, make Glaze: In small bowl, whisk together all ingredients.
• Slice strudel and serve warm with glaze.

RASPBERRY STRUDEL

Steps:

• Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
• Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
• Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
• Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar.

PEAR-CRANBERRY STRUDEL

Steps:

• 1. Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan.
• 2. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly.
• 3. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo.
• 4. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet.
• 5. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners' sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.

WARM PEAR-AND-RASPBERRY STRUDEL

Steps:

• Cut the strudel into 6 pieces with a serrated knife. Dust lightly with the confectioners' sugar. Serve warm or at room temperature.

PEAR-RASPBERRY TART

Steps:

• Preheat oven to 400 degrees. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9 1/2-inch square. With a paring knife, score pastry 3/4 inch from edges, creating a border. Freeze 10 minutes.
• Stir together raspberries, sugar, lemon juice, flour, and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in pears. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
• Bake 15 minutes. Reduce temperature to 375 degrees and bake until juices are bubbling and crust is deep golden brown, about 30 minutes more (tent crust with foil if overbrowning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

STRUDEL - ANY FRUIT

Steps:

• Melt butter over medium heat. Add fruit and cook until tender. When almost done, add sugar, zest and nuts. Stir until sugar has melted, glazing the fruit.
• Use your imagination to further spice it.
• Assembly:.
• Preheat oven to 350°F.
• On floured surface roll 1/2 the puff pastry (or get it, thawed, out of the package) and place a sheet of puff pastry on a silpat lined sheet (no silpat -grease it).
• Along each side of the pastry, make angled slits 1 inch apart from the edge to 1/2 inch less than 1/3 the way across.
• Spread half the fruit mixture down the center. Fold the cut sides over the top in a criss cross pattern. Pinch the end closed with a fork.
• Repeat to make a 2nd strudel.
• Bake 20-30 minutes, or until golden.
• Glaze:.
• Combine glaze ingredients and whisk to blend. If you want it thinner, add milk by .5 tsp fulls.
• Drizzle over the warm strudel.

PEACH RASPBERRY STRUDEL

Steps:

• Preheat oven to 375ºF.
• Chop the almonds in a food processor.
• Add the oatmeal and process until the texture resembles coarse cornmeal.
• Add sugars and 1 teaspoon of the cinnamon.
• Process just combine the ingredients.
• Set aside.
• Combine diced peaches, raspberries, remaining 1 teaspoon cinnamon and vanilla extract, and toss to mix well.
• Place one sheet of phyllo on a clean counter.
• Brush lightly with melted butter to cover the entire sheet.
• Top with a second sheet of phyllo and brush with melted butter.
• Sprinkle about one-fifth of the pecan mixture generously over the top.
• Add another sheet of phyllo, butter it, and top with the pecan mixture, and keep the layers going to the last sheet of phyllo is used.
• Sprinkle the remaining pecan mixture over the top of the filo dough.
• Spread the fruit mixture in a log down one of the long sides of the phyllo sheets, leaving a 1-inch border on each end.
• Starting with the long end, roll the phyllo and fruit into a log, tucking the ends under so that the fruit is completely enclosed.
• Cut a piece of baking parchment big enough to fit the strudel.
• Place the strudel seam side down on a baking pan lined with the parchment.
• Brush the tops and sides of strudel with remaining melted butter.
• Make shallow cuts with a serrated knife along the top of the strudel, where you'll want to cut it after it is baked.
• Bake in a preheated 375ºF oven for 25 to 30 minutes.
• Serve warm or cold, dusted with powdered sugar and topped with ice cream or whipped cream.

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.

PEAR, RHUBARB AND STRAWBERRY STRUDEL - SO EASY!

Steps:

• Preheat oven to 425 degrees.
• Use parchment paper on cookie sheet.
• Start to prepare your fruit.
• Peel, core and slice your pears.
• Wash your berries and cut in halve.
• Wash and slice your rhubarb, very thin.
• Saute pears and rhubarb in butter for 1 - 2 minutes.
• Remove from heat to cool.
• Add lime zest, sugar and cinnamon, mix gently.
• Now add the fresh strawberries gently into the mix.
• Roll out the pastry to make 12 x 10" rectangle, on a floured surface.
• If necessary, drain the cooled fruit.
• Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
• Brush the melted butter on the edges of the pastry and fold over fruit.
• Place seam side down on prepared cookie sheet.
• Slash the top of the strudel every 2 inches.
• Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
• Bake in a 425 degree oven for 30 - 35 minutes, until puffed and golden brown.
• Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
• Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.