Spiced Apple and Pear Strudel
There is something magical about phyllo dough with its gossamer thinness and flaky layers that hide all sorts of treasures within. The dough is remarkably resilient as long as you work fairly quickly with it. I remember being apprehensive the first time I used this dough but soon discovered that it was easier to work with than I thought. The key is having everything ready before you unroll the dough. A variation on classic strudel, this version adds pears, with a textural, almost praline-like, crunchy nut topping that runs down the center of each piece. Be sure everyone gets some of the crunchy bits.
A variation on classic strudel, this version adds pears, with a textural, almost praline-like, crunchy nut topping that runs down the center of each piece. Be sure everyone gets some of the crunchy bits.
Spiced Apple and Pear Strudel
Ingredients
- 3-4 large apples, peeled, cored and thinly sliced
- 3-4 large pears, peeled, cored and thinly sliced
- 1 cup golden raisins
- Zest and juice of 1 lemon
- 4 ounces butter
- 1 tablespoon granulated sugar
- 1 pinch allspice
- ¼ teaspoon cinnamon
- 10 sheets phyllo dough, thawed
- ¼ cup hazlenuts, chopped
- ¼ cup almonds, chopped
- ¼ cup pistachios, chopped
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon powdered sugar
- Crème fraîche, or vanilla ice cream (optional)
Instructions
- Preheat oven to 400°F. In a large bowl, toss the apples, pears and golden raisins with the lemon zest and juice.
- In a small saucepan over low heat, melt 4 tablespoons of butter with the granulated sugar, allspice and cinnamon; remove from heat.
- Unroll phyllo and cover with a slightly damp cloth. (The dough dries out very quickly.) Place 1 sheet on a parchment-lined baking sheet; brush lightly with spiced butter. Repeat with 4 more sheets to make 5 layers.
- Starting from the edge, place half the fruit lengthwise on one-third of the dough. Carefully roll up the fruit inside the dough. Fold in the ends, and brush the finished strudel with more spiced butter.
- Repeat steps 3 and 4 for the second strudel.
- Bake for 25 minutes.
- Combine chopped nuts, brown sugar and 1 tablespoon melted butter. Remove strudels from the oven and top with the nut-sugar mixture. Continue baking for another 10–15 minutes, until the strudels are golden brown.
- Cool 10–15 minutes, then dust with powdered sugar. Serve warm with crème fraîche or vanilla ice cream.
