My GI Joe loves strudel. Little does he know it’s one of the simplest desserts to make, since puff pastry can be bought rather than made. I know homemade would be healthier, but I don’t have time for that, and I’m pretty sure you don’t, either! Not that you’d be making strudel for my family, but if you decide to, feel free to use store-bought pastry.
I usually make either apple or cherry, but found myself with a plethora of pears on a rainy Sunday, and thought a cozy autumnal mix of pears, apples, and cranberries sounded perfect. And it was! But next time, I must remember to double the recipe. Apparently my hooligans are going to continue to eat like there’s no tomorrow all of their lives.
Pear, Apple, and Cranberry Strudel
- 2 pears, peeled and diced
- 1 Granny Smith apple, peeled and diced
- ¼ cup dried cranberries
- ½ cup packed brown sugar
- 2 Tbsp cornstarch
- ½ tsp ground cinnamon
- Dash of nutmeg
- 1 sheet of puff pastry, thawed (half of a package)
- 1 egg, well beaten with 1 Tbsp water
- 1 Tbsp sparkling sugar
1. Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper.
2. In large bowl, combine pears, apples, cranberries, brown sugar, cornstarch, and spices. Toss to coat evenly.
3. Sprinkle the work surface with the flour. Unroll the pastry sheet on the floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. With the long side facing you, spoon the pear mixture onto the lower third of the pastry. Starting at the long side, roll up like a jelly roll. Tuck the ends under to seal. Place the pastry seam-side down on the prepared baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top. Sprinkle with the sparkling sugar.
4. Bake for about 25 minutes, until golden brown. Remove from oven and let cool at least 15 minutes before slicing and serving.