This Strudel is going to blow your mind! Apples or pears are sautéed with brown sugar, lemon juice, nutmeg and cinnamon then wrapped in a store-bought phyllo dough that is flaky, buttery and foolproof! This streamlined approach to making strudel is quick, easy, convenient and delicious! It eliminates the fear of making strudel and the hours!
Strudel is a dessert in which the dough is wrapped entirely around the filling, most commonly sautéed apples, and baked on a sheet. No crust here as it is an egg dough that is rolled paper-thin. This Strudel recipe can be served as a dessert or special occasion breakfast, and is stuffed with cinnamon, vanilla, brown sugar, butter sautéed pears. Yes, they are as outrageously delicious as they sound. To achieve such an addicting filling, I experimented with quite a few filling combinations – apples and cinnamon, peaches, adding berries, adding nuts, chocolate, etc., but I found in the end, simple cinnamon pears was my absolute favorite. It's all this strudel needs to be deadly delicious!
- 4 tablespoons unsalted butter, divided
- 3 large D'Anjou pears, peeled, and diced may substitute apples
- 1/4 cup brown sugar, packed
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 sheets phyllo dough
- 3/4 cup powdered sugar, sifted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract