Pear-Ginger Strudel With Ginger-Custard Sauce
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Whipping Cream1 cup
Whole Milk2 tbsps
Ginger (minced peeled fresh)6 large
Egg Yolk1.25 cups
Sugar1 tsp
Vanilla Extract3 tbsps
Cornstarch1 tsp
Mace (ground)1 tsp
Lemon Peel (grated)Directions:
1
For sauce: Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat
2
Remove pan from heat; steep 15 minutes
3
Whisk yolks and sugar in medium bowl to blend
4
Gradually whisk in warm cream mixture; return mixture to saucepan
5
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil
6
Strain sauce into medium bowl; mix in vanilla
7
Cover; chill until cold, at least 3 hours and up to 1 day
8
Bring cream, milk, and ginger to simmer in heavy medium saucepan over medium-high heat
9
Remove pan from heat; steep 15 minutes
10
Whisk yolks and sugar in medium bowl to blend
11
Gradually whisk in warm cream mixture; return mixture to saucepan
12
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes; do not boil
13
Strain sauce into medium bowl; mix in vanilla
14
Cover; chill until cold, at least 3 hours and up to 1 day
15
For filling: Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl
16
Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend
17
Set both mixtures aside
18
Melt 1/4 cup butter in heavy large skillet over medium heat
19
Add dried pears and pear brandy
20
Cover and simmer until brandy is absorbed, about 5 minutes
21
Mix in fresh pears and lemon peel
22
Sauté until pears are just tender, about 10 minutes
23
Add cornstarch mixture
24
Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely
25
Line large baking sheet with parchment paper
26
Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel)
27
Brush phyllo with melted butter
28
Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture
29
Repeat with 5 more phyllo sheets, butter and crumb mixture
30
Top with phyllo (8 sheets total); brush with butter
31
Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side
32
Fold short sides over ends of filling; butter folded edges
33
Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling
34
Transfer strudel to prepared sheet, seam side down
35
Brush with butter
36
Repeat with remaining ingredients to make second strudel
37
Place on same sheet, spacing 3 inches from first strudel
38
(Can be made 1 day ahead
39
Cover with plastic and refrigerate
40
) Preheat oven to 375°F
41
Bake strudels until golden brown, about 30 minutes
42
Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce
43
Whisk 1 cup sugar, cornstarch, and mace to blend in small bowl
44
Whisk cookie crumbs and remaining 1/4 cup sugar in another small bowl to blend
45
Set both mixtures aside
46
Melt 1/4 cup butter in heavy large skillet over medium heat
47
Add dried pears and pear brandy
48
Cover and simmer until brandy is absorbed, about 5 minutes
49
Mix in fresh pears and lemon peel
50
Sauté until pears are just tender, about 10 minutes
51
Add cornstarch mixture
52
Bring to boil and cook until filling thickens, stirring constantly, about 3 minutes; cool completely
53
Line large baking sheet with parchment paper
54
Place 1 phyllo sheet on work surface (keep remaining phyllo covered with damp towel)
55
Brush phyllo with melted butter
56
Top with second phyllo sheet; brush with butter and sprinkle with 1 tablespoon gingersnap crumb mixture
57
Repeat with 5 more phyllo sheets, butter and crumb mixture
58
Top with phyllo (8 sheets total); brush with butter
59
Starting 2 inches in from 1 long side and 21/2 inches in from 1 short side, spoon half of filling in 3-inch-wide by 12-inch-long log parallel to long side
60
Fold short sides over ends of filling; butter folded edges
61
Fold nearest long side of phyllo over filling and roll up strudel, enclosing filling
62
Transfer strudel to prepared sheet, seam side down
63
Brush with butter
64
Repeat with remaining ingredients to make second strudel
65
Place on same sheet, spacing 3 inches from first strudel
66
(Can be made 1 day ahead
67
Cover with plastic and refrigerate
68
) Preheat oven to 375°F
69
Bake strudels until golden brown, about 30 minutes
70
Cut each on diagonal into 6 slices and serve warm or at room temperature with cold ginger sauce