Crisp Pear Strudel

Crisp Pear Strudel
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  • 2 cups water
  • ½ cup coarsely crushed amaretti cookies, or stale breadcrumbs
  • 4 ripe Bartlett pears, peeled, cored, and sliced lengthwise into 8 pieces each
  • Juice of 1 lemon (about 2 Tbs.)
  • 1/3 cup golden raisins
  • ½ cup unsalted butter, melted
  • 2 cups granulated sugar
  • + 7 more ingredients
    • 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)
    • 1/3 cup whole, skin-on almonds
    • 4 sheets frozen phyllo dough, thawed
    • Confectioners' sugar for sprinkling
    • 2 strips lemon zest
    • 4 slices fresh ginger, each about 1/8 inch thick
    • 2 Tbs. Cognac

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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