| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 20 min |
| Inactive: | 1 hr 30 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 ( 9-ounce) box pie crust mix
- 1/3 cup apple cider
- 2 tablespoons all-purpose flour, for rolling
- 4 pears, such as Red Bartlett
- splash of lemon juice
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 large egg
- 2 tablespoon sugar
- 1 cup heavy cream
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
- Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
- In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
- On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
- In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
- When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 749 |
| Total Fat | 46 g |
| Saturated Fat | 24 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 37 g |
| Protein | 6 g |
| Cholesterol | 143 mg |
| Sodium | 308 mg |
Reviews
A German Strudel is not constructed using purchased pie dough. A Strudel is layers and layers of flaky buttery crust with a balanced filling which does not make the crust wet or mushy.
Making a true Pear Strudel requires extracting the natural juices of a pear while still not over cooking the pear filling.
Sandra Lee is known for quick cooking not requiring much skill or ingredients. Great for working people who do not have the time to invest…..But this recipe is for a pie or a stretch – to a tart….but never a Strudel!
Easy peasy and delish. Big hit with my husband. I used turbinado sugar with the pumpkin pie spice on top, and not sure how much of a diff but I used apple juice, not apple cider. I also served warm with vanilla ice cream on top. Impressive but so easy! Watching the show helped explain how to easily flip over the pastry such that it couldn’t have been simpler.
A really easy strudel recipe that tastes great. I followed the recipe using pears, I used the green bartlett as they were on sale. And I made a cup of hot cider from one of those envelopes of hot cider mix that comes in a box, after it cooled I put it in the refrigerator to get cold. The smell of the pears and spices cooking is better than any air freshner! I served warm with vanilla ice cream on top. You could experiment with different fruits, spices and toppings, but the basic recipe is a good one.
fabulous! I did sub the pumkin spice with apple pie spice and sub apples and added dried cranberries! so easy, I am ready to try many different combos
delicious!!!!!! i sub the pumkin spice with cinnimon, and the pears with apples and added some raisins and a little reg. sugar
Good, Quick dessert. I used apples & served with ice cream. Did seem like a little something was missing. Will make again.