Pear And Cranberry Strudel |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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beautiful fall or winter recipe to adorn the holiday dessert table Ingredients:
1/2 cup sugar |
1 tablespoon cornstarch |
3 large pears, peeled and finely chopped |
1/2 cup fresh or frozen cranberries, thawed |
2 tablespoons butter |
1/2 cup dried cranberries |
1 teaspoon ground ginger |
1 teaspoon grated orange peel |
1/2 teaspoon ground cinnamon |
6 sheets phyllo dough (14 inches x 9 inches) |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, combine sugar and cornstarch.
2. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat.
3. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop.
4. Stir in the dried cranberries, ginger, orange peel and cinnamon.
5. Cool.
6. Line a baking sheet with foil and coat the foil with cooking spray; set aside.
7. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out.)
8. Repeat five times with remaining phyllo.
9. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides.
10. Roll up, starting at a long side.
11. Place seam side down on prepared baking sheet.
12. Bake at 400F for 20-23 minutes or until golden brown.
13. Remove from pan to a wire rack to cool.
14. Dust with confectioners' sugar before serving.
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