Pear And Fig Strudels With Ginger Cream
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
680 g
Pear (firm but ripe)4 tbsps
Sugar1.5 tsps
Lemon Peel (grated)6 tbsps
Breadcrumbs (dry)1.5 tsps
Ground CinnamonDirections:
1
For filling: Preheat oven to 450°F
2
Generously butter large baking sheet
3
Place figs and pear pieces in single layer on prepared sheet
4
Sprinkle with sugar
5
Roast until tender and beginning to brown around edges, about 20 minutes
6
Transfer fruit and any juices from sheet to medium bowl
7
Cool
8
Stir in cranberry-raspberry concentrate and lemon
9
Chill until cold
10
Preheat oven to 450°F
11
Generously butter large baking sheet
12
Place figs and pear pieces in single layer on prepared sheet
13
Sprinkle with sugar
14
Roast until tender and beginning to brown around edges, about 20 minutes
15
Transfer fruit and any juices from sheet to medium bowl
16
Cool
17
Stir in cranberry-raspberry concentrate and lemon
18
Chill until cold
19
For strudels: Butter another large baking sheet
20
Mix breadcrumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon in small bowl
21
Place kitchen towel on work surface
22
Place 1 phyllo sheet atop towel with short end toward edge of work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel)
23
Brush phyllo sheet with some melted butter; sprinkle with 1/8 of breadcrumb mixture
24
Top with second phyllo sheet
25
Brush with some melted butter; sprinkle with 1/8 of breadcrumb mixture
26
Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/8 of breadcrumb mixture
27
Top with fifth phyllo sheet; brush with some melted butter (do not sprinkle with breadcrumb mixture)
28
Using slotted spoon, place half of fig mixture along 1 short side of phyllo stack; spread in 3-inch-wide strip, leaving 1-inch plain border on long sides
29
Sprinkle 1/2 tablespoon sugar and 1/4 teaspoon cinnamon over fig mixture
30
Fold long sides of phyllo in over filling; brush folded sides with melted butter
31
Starting at filled short side, roll up phyllo, enclosing filling completely
32
Brush all over with melted butter
33
Place strudel, seam side down, on baking sheet
34
Repeat assembly process to make second strudel
35
(Can be made 1 day ahead
36
Cover with plastic wrap; chill
37
) Position rack in center of oven and preheat to 375°F
38
Brush strudels lightly with melted butter
39
Bake until golden brown, about 20 minutes
40
Cool 10 minutes
41
(Can be prepared 6 hours ahead
42
Let stand at room temperature
43
) Using serrated knife, cut each strudel on diagonal into 4 pieces; discard ends
44
Place 1 piece on each of 8 plates
45
Dollop Ginger Cream alongside
46
Serve warm or at room temperature
47
Butter another large baking sheet
48
Mix breadcrumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon in small bowl
49
Place kitchen towel on work surface
50
Place 1 phyllo sheet atop towel with short end toward edge of work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel)
51
Brush phyllo sheet with some melted butter; sprinkle with 1/8 of breadcrumb mixture
52
Top with second phyllo sheet
53
Brush with some melted butter; sprinkle with 1/8 of breadcrumb mixture
54
Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/8 of breadcrumb mixture
55
Top with fifth phyllo sheet; brush with some melted butter (do not sprinkle with breadcrumb mixture)
56
Using slotted spoon, place half of fig mixture along 1 short side of phyllo stack; spread in 3-inch-wide strip, leaving 1-inch plain border on long sides
57
Sprinkle 1/2 tablespoon sugar and 1/4 teaspoon cinnamon over fig mixture
58
Fold long sides of phyllo in over filling; brush folded sides with melted butter
59
Starting at filled short side, roll up phyllo, enclosing filling completely
60
Brush all over with melted butter
61
Place strudel, seam side down, on baking sheet
62
Repeat assembly process to make second strudel
63
(Can be made 1 day ahead
64
Cover with plastic wrap; chill
65
) Position rack in center of oven and preheat to 375°F
66
Brush strudels lightly with melted butter
67
Bake until golden brown, about 20 minutes
68
Cool 10 minutes
69
(Can be prepared 6 hours ahead
70
Let stand at room temperature
71
) Using serrated knife, cut each strudel on diagonal into 4 pieces; discard ends
72
Place 1 piece on each of 8 plates
73
Dollop Ginger Cream alongside
74
Serve warm or at room temperature