Pear Strudels

Brynie Greisman Brynie Greisman
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This is a flaky, golden pastry filled with a tender sweet and spiced pear filling. Pears
become softer than apples when baked, giving this dessert a melt-in-your mouth texture. It’s more delicate tasting than apple strudel. I topped it with cranberry sauce to give it a fruitier flavor.

50m 10
Easy Vegetarian Pescatarian Vegan Parve Freezer-Friendly

Contains: Gluten, Wheat

Directions

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a muffin pan with cooking spray.

  2. Stretch each square of puff pastry, gently pressing it down into the cups.

  3. Place pears, maple syrup, cinnamon, and ginger into a small saucepan. Cook for five minutes, or until just soft. Add flour

    and stir to thicken for 30 seconds, or until liquid is absorbed.

  4. Place a heaping tablespoon of pear mixture on each dough. Top with one tablespoon cranberry sauce. Sprinkle the tops with vanilla sugar. Fill the empty muffin cups halfway with water so it bakes evenly.

  5. Bake for 20–22 minutes, or until golden. While baking, the fruit mixture will rise. Either flatten it halfway through the baking time, or wait until it cools, when it sinks a bit.

  6. Serve with vanilla ice cream, drizzled with maple syrup. These strudels freeze well.

Credits

Tips:
Leftover cranberry sauce can be frozen. Label the container (you won’t remember what’s in it otherwise!) and use it in meat sauces or other baked goods.

Notes:
If puff pastry squares aren’t available, cut puff pastry dough into squares.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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