Best 3 Pistachio Pear Strudel Recipes

PISTACHIO- PEAR STRUDEL

Steps:

• Combine 2 tablespoons of butter, the pears, honey, sherry, cinnamon, cardamom, salt and raisins in a large saucepan. Cook over medium heat, stirring often, until the pears are soft, about 12 minutes.
• Combine the cornstarch and water and stir until smooth. Stir into the pear mixture and cook until thickened, about 2 minutes. Place in a bowl and stir in the lemon zest, the lemon juice and the coarsely chopped pistachios. Let cool completely.
• Preheat the oven to 350 degrees. Combine the finely chopped pistachios and the sugar. Brush a baking sheet with a little melted butter. Place 1 sheet of phyllo on a work surface so the long side is parallel to the edge of the counter, brush lightly with butter and sprinkle with 1/4 of the sugar mixture. Layer with another sheet of phyllo and repeat until you've used up the phyllo and the sugar mixture.
• Starting 5 inches in from the long edge nearest you, spread the pear mixture down the length of the pastry in a 4-inch-wide mound, leaving a 2-inch border at each end. Fold the short ends in over the filling. Fold the side nearest you over the filling. Flip the strudel over until it's wrapped in all the pastry.
• Slide the strudel onto the baking sheet seam side down. Cut 4 small diagonal slits in the top of the pastry. Bake until the phyllo is golden brown, about 45 minutes. Let stand until warm but not hot or serve at room temperature. Sift confectioners' sugar over the top. Cut into slices with a serrated knife and serve.

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.

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.