Crisp Pear Strudel

Crisp Pear Strudel
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  • 2 cups water
  • ½ cup coarsely crushed amaretti cookies, or stale breadcrumbs
  • 1/3 cup golden raisins
  • ½ cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1/3 cup whole, skin-on almonds
  • 4 sheets frozen phyllo dough, thawed
  • + 7 more ingredients
    • 2 strips lemon zest
    • 4 slices fresh ginger, each about 1/8 inch thick
    • 2 Tbs. Cognac
    • ½ vanilla bean, cut in half lengthwise and seeded (with a paring knife); reserve the seeds for another use (or 1 tsp. pure vanilla extract)
    • Confectioners' sugar for sprinkling
    • 4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
    • Juice of 1 lemon (about 2 Tbs.)

In a medium saucepan over high heat, combine the water and sugar and bring to a boil. Stir to dissolve the sugar. Add the vanilla bean, lemon zest, and ginger. Reduce the heat to low and simmer the syrup for 10 minutes. Add the lemon juice and pears (and vanilla extract, if using). Cover and poac...

View full recipe at Fine Cooking


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