Crisp Pear Strudel

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