Pear Strudel
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Apple Cider2 tbsps
All-Purpose Flour (for rolling)1 tbsp
Lemon Juice (of)2 tbsps
Unsalted Butter1 cup
Brown Sugar1.5 tsps
Pumpkin Pie Spice (divided)1 large
Egg2 tbsp
Sugar1 cup
Heavy CreamDirections:
1
Preheat the oven to 400 degrees F
2
In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball
3
Wrap in plastic wrap and chill one hour in the refrigerator
4
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
5
When it is melted, add the pears
6
Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes
7
Let cool
8
On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle
9
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
10
Place the strudel, seam side down, onto a baking sheet
11
In a small bowl beat the egg with a tablespoon of water
12
In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar
13
Brush the strudel with the egg wash and sprinkle with half the spiced sugar
14
Make five small slits on top to let the steam escape
15
Bake until golden brown, about 25 to 30 minutes
16
Let cool for 30 minutes
17
When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture
18
Serve the strudel topped with whipped cream