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Caramelized Pear Strudel

This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. —Leah Beatty of Cobourg, Ontario
  • Total Time
    Prep: 35 min. + cooling Bake: 20 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3 large pears, peeled and finely chopped
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 tablespoons butter
  • 1/2 cup dried cranberries
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 6 sheets phyllo dough (14x9-inch size)
  • Cooking spray
  • 1 teaspoon confectioners' sugar

Directions

  • In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool.
  • Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.)
  • Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.
  • Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 139 calories, 3g fat (1g saturated fat), 6mg cholesterol, 50mg sodium, 30g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
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