Autumn Fruit Strudel

Yield:  1 strudel (8 servings)


1 frozen sheet puff pastry, thawed in the refrigerator according to pkg. directions

2 Tbl. unsalted butter

½ c. lightly packed brown sugar

2 ripe pears, peeled and sliced

2 tart apples, peeled and sliced

¾ tsp. cinnamon

¾ tsp. ground ginger

1/3 c. whole fresh cranberries

3 Tbl. raisins

1 tsp. flour, plus more for the work surface

1 egg, beaten

Granulated sugar for dusting

Ginger or Other Local Ice Cream

Preheat the oven to 400.  Melt the butter in a large skillet and add the brown sugar, pears, apples, spices, cranberries, and raisins.  Cook over medium-high heat until the fruit is tender, cranberries have burst, and most of the liquid has reduced stirring constantly….4-5 minutes.  Stir in the flour, cook another minute, remove from the heat and allow mixture to cool completely.

Unfold the thawed puff pastry onto a well-floured surface and gently roll out the dough into a larger rectangle, adding approx. 1” in diameter.  With the longest side of the dough running vertically, begin cutting strips along both of the sides in a Christmas-tree pattern (downward angle), approx. 1” in width and 2” in length from the center of the rectangle.  Pile the cooled fruit down the center of the dough and begin folding strips over the fruit, alternating each side until the bottom is reached.  Seal both the bottom and top of edges of the strudel, brush pastry with beaten egg and sprinkle lightly with sugar.  Transfer strudel to a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown.  Remove from the oven and serve warm or at room temperature with ice cream.



Comments are closed.