Yummy-looking recipes.
Mary J KeeblerBok Choy Soup 5 days ago
I love to cook different things.
MaggieMexican Coleslaw 7 days ago
Send recipes please
Thank you, Lucille)
Blossom LadySpinach Gratin 19 days ago
Dear Diane,I apologize for the delay in the answer...
Thank you :)
Blossom LadyBeef Stew 19 days ago
Dear Soulmate 
Me too :) Comfort food is the best for these cold ...
Dear Debbie,You are welcome! Text me, when you do ...
Lucille BogenLemon Crinkle Cookies 28 days ago
Add to email lis.

Pear Strudel

Blossom Lady
May 03, 2021 06:35 AM
Pear Strudel

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
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Add to bookmarks
Assign tags
No comments