Pear Mincemeat Strudel

November/December 1996

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Mincemeat originally contained dried bits of meat along with dried fruit and spices, though this has become less common over the years. Here we combine it with fresh pears in a delicious strudel.

"I've made this several times, always with great results. It is easy and delicious. The dessert is especially good if you have some folks who love mincemeat pies and some who are not too crazy about them. There is enough mincemeat to...
Pear Mincemeat Strudel

Makes: 8 servings

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  • 1 cup prepared mincemeat
  • 2 ripe but firm pears, peeled, cored and diced
  • 1 tablespoon brandy
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 8 sheets phyllo dough, (14x18 inches)
  • 3 tablespoons fine dry breadcrumbs
  • Confectioners' sugar, for dusting


  1. Preheat oven to 375°F. Lightly oil a baking sheet or spray it with nonstick cooking spray; set aside.
  2. In a large bowl, gently combine mincemeat, pears, brandy and lemon juice. In a small bowl, combine oil and melted butter.
  3. Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place a dry kitchen towel with a long edge toward you on the work surface. Sprinkle the towel with 1 teaspoon breadcrumbs. Lay 1 sheet of phyllo on the towel. (Keep the stack of phyllo sheets covered to prevent them from drying out while you are working.) Starting at the outside edges and then working toward the center, lightly brush the phyllo sheet with the oil/butter mixture. Sprinkle with 1 teaspoon breadcrumbs. Lay another sheet of phyllo on top; brush with more oil/butter and sprinkle with breadcrumbs. Repeat with the remaining 6 sheets of phyllo, lightly brushing with oil/butter and sprinkling with breadcrumbs between each layer. Be sure to reserve a little of the oil/butter for the top of the strudel once it is rolled.
  4. Mound the filling in a 3-inch-wide strip along the long edge of the phyllo stack, leaving a 2-inch border at the bottom and at the sides. Fold the short edges in and, starting at the long edge nearest you, roll the filling and phyllo into a cylinder, using the towel to help lift as you roll. Roll up firmly but not too tightly, to allow a little room for expansion. Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Brush the top with the remaining oil/butter. With a serrated knife, cut several slits diagonally across the top of the strudel.
  5. Bake for 40 to 50 minutes, or until the phyllo is golden and the filling is bubbling. Use a wide metal spatula to transfer the strudel to a serving platter. Dust with confectioners’ sugar. Serve warm or at room temperature, accompanied by Eggnog Ice Cream.


Per serving: 213 calories; 6 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 36 g carbohydrates; 3 g protein; 2 g fiber; 209 mg sodium; 57 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

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Other European
Ease of Preparation
Total Time
More than 1 hour
8 or more
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