This strudel with ripe pears is as delicious as it is beautiful. It’s brightened with fresh ginger for a unique twist on a classic recipe.
It comes together in about a hour with a minimum of effort, so if you’re looking for a stunning foolproof dessert, this is for you. Make sure your pears are just ripe; when I plan upon making this dessert, I buy the pears all at once so they’re all ripe at the same time.
Make it with apples if you like, but I found the pears along with the ginger are a nice change. Using store-bought filo dough makes this recipe super-easy, and if you haven’t used it before you’ll find it’s quite simple to learn. You can thaw the dough, remove what you need, and re-freeze the rest.
What You Need To Make Ginger Pear Strudel
- vegan filo dough
- ripe pears
- organic cane sugar
- fresh ginger root
- cinnamon sticks
- ground cloves
- ground nutmeg
- vanilla extract
- raisins (optional)
- vegan butter
- confectioners sugar
Make sure the dough is completely thawed before you unroll it or it will crack. If you’re making more than one dessert for a crowd, this blueberry almond crisp is a nice complement to the strudel.
It’s the perfect dessert for holidays, and it looks so pretty when dusted with confectioner’s sugar.
Ginger Pear Strudel
Prep
Cook
Total
Yield 1 12" strudel
A classic recipe with a twist! Traditional strudel made with ginger and pears for a sweet treat.
Ingredients
- 6 sheets vegan filo dough (thawed)
- 6 ripe pears
- 1/4 cup cane sugar
- 2” fresh ginger root
- 2 cinnamon sticks
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup raisins (optional, any color)
- 1/2 stick vegan butter
- 1/2 cup confectioners sugar
Instructions
Peel and core the pears. Chop the pears into chunks about 1” diameter. Finely grate the ginger on a microplane. Add the pears, ginger, sugar, cinnamon sticks, and raisins to a saucepan. Heat the mixture over medium heat for 15 minutes, stirring occasionally. Stir in the vanilla and let the mixture cool.
Melt the vegan butter in a small skillet. On a large surface or counter, carefully unroll the filo dough and place it next to the work surface. Gently lift one sheet of the dough onto your work surface. With a pastry brush, apply a coat of melted vegan butter over the entire sheet of filo dough. Carefully place the second sheet of dough over the first, smooth it gently with your hands, then brush again with vegan butter. Repeat until all sheets of dough are used. Don't worry if small cracks appear in the dough sheets; the many layers will cover any breaks in the dough.
Heat your oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking sheet.
Arrange the dough with the short end in front of you. Remove the cinnamon sticks from the pears. Spoon the pear filling onto the dough crosswise (the short way) about 1/3 the way down the dough, spreading it to within 2” of the ends of the dough. Carefully begin to roll the dough around the filling, starting with the end in front of you and rolling the strudel away from you. Gently lift the strudel, taking care to not to break it, and place it on the baking sheet. Bake the strudel for 40 minutes. Let it cool on the baking sheet before transferring it using 2 large spatulas to a serving tray.
Sift the confectioners sugar over the strudel. Use a very sharp thin knife to cut each serving about 2” wide.
Notes
A package of filo (or "phyllo" dough) contains many more sheets than needed for a strudel. Once thawed, remove the number of sheets needed for a recipe, then separate the remainder of the dough into packets of 6 or 8 sheets each, wrap them in plastic, and re-freeze in a large plastic bag. Then each time you need filo dough, you can thaw a single packet.
Courses dessert
4
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