Caramelized Pear Strudel

pear strudel
This easy, stylish dessert is sure to please everyone. Best served warm, Caramelized Pear Strudel from Leah Beatty of Cobourg, Ontario is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping. This recipe was provided by Taste of Home Healthy Recipes.
  • PrepN/A |
  • TotalN/A |
  • Serves 10


    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 3 large pears, peeled and finely chopped
    • 1/2 cup fresh or frozen cranberries, thawed
    • 2 tablespoons butter
    • 1/2 cup dried cranberries
    • 1 teaspoon ground ginger
    • 1 teaspoon grated orange peel
    • 1/2 teaspoon ground cinnamon
    • 6 sheets phyllo dough (14 inches x 9 inches)
    • 1 teaspoon confectioners' sugar


In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool.

Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out.) Repeat five times with remaining phyllo. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.

Bake at 400° for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
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