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Pear & Dried Cranberry Strudel

Fall 2003

Your rating: None Average: 3.7 (3 votes)

All across Wisconsin, Scandinavian and German bakeries start firing up with the onset of crisp, cool autumn days; the lines soon grow long for fresh fall-fruit pastries. For most of us, rich strudel wouldn't be an everyday affair. But with walnut oil (instead of copious amounts of butter) and fresh pears, it can, nevertheless, become a decadence-free indulgence, perfect for your next dinner party. Serve it with frozen nonfat vanilla yogurt or vanilla crème anglaise.



READER'S COMMENT:
"I liked the change of using walnut oil instead of melted butter on the phyllo sheets. I only had bartlett pears and they were a little too juicy after adding the orange juice and sugar, so I added a handful of the breadcrumbs to the pear...
Pear & Dried Cranberry Strudel Recipe

2 Reviews for Pear & Dried Cranberry Strudel

10/19/2010
Anonymous

I liked the change of using walnut oil instead of melted butter on the phyllo sheets. I only had bartlett pears and they were a little too juicy after adding the orange juice and sugar, so I added a handful of the breadcrumbs to the pear mixture to soak up some of the juice. 2 pears would have been enough. Will use the walnut oil technique on other phyllo recipes.

Comments
03/06/2010

I had left over phyllo sheets from another recipe and wanted to use them up. It was fairly easy to make and very good. I used 9x14in phyllo sheets and couldn't fit all the apple mixture. (I used the apples instead of pears) I only used half of the mixture. However, since the recipe needed only 8 sheets, I still have a lot of phyllo sheets left though... (The box had 40 sheets of phyllo)

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