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Apple-Pear Strudel

 Apple-Pear Strudel
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.—Joanie Fuson, Indianapolis, Indiana
4 ServingsPrep: 35 min. Bake: 35 min.


  • 1/4 cup sugar, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • 2 cups thinly sliced peeled tart apples
  • 1 cup sliced peeled fresh pears
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon rum extract
  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup butter, melted


  • In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon
  • peel and nutmeg. Add the apples, pears and extracts; toss to coat.
  • Place one sheet of phyllo dough on a work surface; lightly brush with
  • butter. (Keep remaining phyllo covered with plastic wrap and a damp
  • towel to prevent it from drying out.) Layer with seven more sheets
  • of phyllo, brushing each layer with some of the butter.
  • Spoon apple mixture lengthwise over phyllo within 2 in. of a long
  • side; fold in edges. Roll up, starting from the long side.
  • Place seam side down in a parchment paper-lined 15-in. x 10-in. x
  • 1-in. baking pan. With a sharp knife, cut diagonal slits in top of
  • strudel. Brush with melted butter and sprinkle with remaining sugar.

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Apple-Pear Strudel (continued)

Directions (continued)

  • Bake at 350° for 35-40 minutes or until golden brown. Serve
  • warm. Yield: 4 servings.
Apple Strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.
Nutritional Facts: 1 piece equals 306 calories, 16 g fat (10 g saturated fat), 40 mg cholesterol, 198 mg sodium, 40 g carbohydrate, 3 g fiber, 3 g protein.