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Pear and Walnut Strudel

6 servings



Nutritional Facts Per Serving

3.7 g
40.8 g
3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 306
  • Fat 15.8 g
    • Saturated  
    • + Trans 
  • Cholesterol 21 mg
  • Sodium   181 mg
  • Carbohydrate 40.8 g
    • Fibre   3 g
    • Sugars  
  • Protein 3.7 g
    • Vitamin A 7 %
    • Vitamin C 8 %
    • Calcium 3 %
    • Iron 11 %


  1. Combine sliced pears and lemon juice in a large bowl. Now mix in the brown sugar, cinnamon, nuts, cranberries (or raisins) and flour.  
  2. Place an oven rack in the middle position. Preheat the oven to 375˚F. Line a large baking sheet with parchment paper. 
  3. Set one sheet of phyllo on a work surface, with the widest side parallel to you. Brush the top of the sheet lightly with melted butter. Top with another sheet and brush it lightly with butter. Repeat these steps until all the phyllo is used. 
  4. Spoon on the pear mixture and shape it into a long, narrow rectangle along the bottom of the pastry nearest you. Fold over the sides of the pastry, about two inches on either side, and then carefully, and tightly as you can, roll the filling into the pastry. 
  5. Brush the top of the strudel with a little melted butter. Make shallow, diagonal cuts, about two inches apart, into the top of the pastry to make it easier to cut after baking. Carefully transfer the phyllo strudel to the baking sheet. 
  6. Bake for 25 to 30 minutes, until puffed and golden. Let rest 10-15 minutes before dusting strudel with icing sugar and slicing with a sharp, serrated knife. Plate and serve strudel with a dollop of whipped cream. Garnish with mint sprigs, if desired.

Serving Suggestions

This wonderful dessert will bring a delicious end to a festive brunch or dinner. It also a nice item to serve for afternoon tea.

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