How to Make Apple Pear Strudel

by Sara Paul Raffel

This strudel uses phyllo and is chock-full of apples, pears and dried fruit. It can be prepared in advance and frozen before baking. From Martha Rose Shulman's Recipes For Health in the NY Times.

Supplies

  • ½ Pounds Mixed dried fruit, such as currants, raisins, etc)
  • 1 ½ Pounds Apples (such as braeburns)
  • 1 Tablespoon Fresh lemon juice
  • 1 Tablespoon Unsalted butter
  • ¼ Cups Brown sugar (50 grams)
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Cinnamon
  • ½ Teaspoons Freshly grated nutmeg
  • ¼ Cups Chopped or slivered almonds (30 grams)
  • ¾ Pounds Ripe, but firm, pears
  • 16 Sheets of phyllo dough
  • 1 ¾ Cups Almond powder (200 grams)
  • Melted butter ( for brushing on top)
  • Instructions

    Step 1

    Gather your ingredients. If you are using frozen phyllo dough, make sure it has been defrosted. Line a baking sheet with a silpat or parchment paper.

    Step 2

    Pre heat the oven to 375.

    Step 3

    Gather 1/2 pound mixed dried fruit. You can use any combo of raisins, currants, dried figs, dried apricots, dried cranberries, etc. If you are using large fruit, like figs or apricots, chop them up.

    Step 4

    For this batch, I am using currants, figs and apricots.

    Step 5

    Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit for about 5 minutes, then drain the water.

    Step 6

    Peel and core the apples, and then cut in 1/2-inch dice. Toss the apples with the lemon juice.

    Step 7

    Peel and core the pears, and then cut in 1/2-inch dice.

    Step 8

    Place a large, heavy frying pan over high heat. When hot, add 2 tablespoons butter.

    Step 9

    When the butter turns light brown, add the apples and the sugar.

    Step 10

    When the apples are brown on one side, add the vanilla, cinnamon, nutmeg and almonds.

    Step 11

    Stir the apples and continue to sauté until golden brown, about 5 to 7 minutes.

    Step 12

    Stir in the pears and dried fruit.

    Step 13

    Cook for 30 seconds.

    Step 14

    Pour out the mixture onto a sheet of parchment paper and allow to cool completely.

    Step 15

    Divide into two equal portions. You can use a scale.

    Step 16

    Melt some butter.

    Step 17

    Now its time to roll the first strudel. Place 8 sheets of phyllo dough on your work surface.

    Step 18

    Cover with a piece of parchment paper or a dry tea or dish towel.

    Step 19

    Place a damp tea or dish towel on top.

    Step 20

    Place a sheet of parchment on your work surface horizontally, so the long edge is close to you. This is what the set up should look like.

    Step 21

    Lay a sheet of phyllo dough on the parchment. Brush lightly with the melted butter.

    Step 22

    Place the next sheet of phyllo dough on top. Continue to layer all eight sheets, brushing each one with butter, then topping with the next layer of phyllo dough.

    Step 23

    Brush the top sheet of phyllo dough with butter. Sprinkle on a quarter of the almond powder (50 grams).

    Step 24

    With another quarter if the almond, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides.

    Step 25

    Top the line with one portion of the fruit mixture.

    Step 26

    Fold the bottom edge of the phyllo up over the filling.

    Step 27

    Next, fold the ends over.

    Step 28

    Then, start rolling the strudel towards you.

    Step 29

    Roll it all up, just like a burrito! Repeat steps 17 through 28 for the second strudel.

    Step 30

    If you are freezing one or both of them, double-wrap tightly in plastic. These strudels freeze incredibly well, making them a great choice for parties.

    Step 31

    If you are going to bake right away, or are now pulling your frozen ones out, place it on the the lined baking sheet.

    Step 32

    Make 3 or 4 slits on the strudels.

    Step 33

    Brush with butter.

    Step 34

    Bake for 40 to 45 minutes (or if frozen, 50 to 55 minutes) until golden. About halfway through baking, remove from the oven and brush again with butter. Rotate the pan and return to the oven.

    Step 35

    Serve warm, or at room temperature. Enjoy!