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home > recipes > dessert > caramelized pear strudel
from Va., USA Serves 10 Ingredients 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 Directions 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 400F for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

Caramelized Pear Strudel


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keyword: caramelized
keyword: strudel
recipes for dessert
recipes by adg6m
Email Address:
(posted November 21, 2009)

from
Va., USA

Serves 10

Ingredients

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


Directions

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 400F 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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