| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons unsalted butter
- 1 teaspoon minced ginger
- 1 tablespoon light brown sugar
- 1/8 scant teaspoon ground cinnamon
- Dash ground nutmeg
- 1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
- 2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
- 1 frozen puff pastry sheet, thawed according to directions on package
- 1 egg yolk, beaten
- 1 tablespoon dark rum
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 400 degrees F.
- In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.
- Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 55 mg |
| Sodium | 14 mg |
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 55 mg |
| Sodium | 14 mg |
Reviews
Didn’t have pears so made it without still mighty tasty
This is a great intro into making fruit-filled pastries at home. I thought there was a little too much fruit for the amount of pastry involved and it came out a little greasy, but it was very yummy and sweet, and the top turned out crisp.
I made this because of the great reviews, I had some puff pastry I wanted to use up and this just sounded great….and it was so so. The 4 cups of fresh pineapple was way too much, in fact I had enough filling for two strudels (too bad I only had 1 sheet of puff pastry). I thought it was pretty bland, I served it with a scoop of vanilla ice cream and spooned the sauce over the ice cream and strudel, it looked just like the picture, the presentation (with the ice-cream and sauce) was impressive but the overall taste was disappointing, the pineapple was tart, the pear was delicate and sweet – something was off. An all pear strudel would’ve been better or maybe apple and pear. This was a waste of a great fresh pineapple!
This was so easy and so good, it didn’t last to breakfast. Thanks for a quick wonderful strudel
This was amazing! Loved it.
I am a guy that likes to entertain every once in a while and made this for a good friend who was very impressed. Like previously reviewed it has a much more moderate sweet which makes it so good. I made a modification to the recipe that instead of using traditional puff pastry I used 2 cans of Pillsbury Croissant dough on a large baking sheet. Also I ramped up the amount of ingredients added to the sauce with 3x as much rum and 1/4 cup of brown sugar along with a recommendation to added a little vanilla. The outcome was outstanding and next time I am thinking of adding in a 1/2 cup of raisins. Who would have thought pears and pineapple could work so well together.
I am not a fan of pineapple or pear, but this was so delicious!
I made this for my mom’s birthday breakfast an she loved it! it’s not too sweet and it’s a great way to have fresh fruit, in a different way, for breakfast. I added a little bit of vanilla to the sauce, and brushed with egg white instead. Very easy! A special treat!