• 10servings
  • 55minutes
  • 139calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1 tablespoon cornstarch

  3. 3 large pears, peeled and finely chopped

  4. 1/2 cup fresh or frozen cranberries, thawed

  5. 2 tablespoons butter

  6. 1/2 cup dried cranberries

  7. 1 teaspoon ground ginger

  8. 1 teaspoon grated orange peel

  9. 1/2 teaspoon ground cinnamon

  10. 6 sheets phyllo dough (14 inches x 9 inches)

  11. 1 teaspoon confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Caramelized Pear Strudel Recipe photo by Taste of Home In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in the dried cranberries, ginger, orange peel and cinnamon. Cool.

  2. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat five times with remaining phyllo.

  3. Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.

  4. Bake at 400° for 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving. Yield: 10 servings.


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