Crisp Pear Strudel

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

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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