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Caramelized Pear Strudel

 Caramelized Pear Strudel
This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. —Leah Beatty of Cobourg, Ontario
10 ServingsPrep: 35 min. + cooling Bake: 20 min. + cooling


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3 large pears, peeled and finely chopped
  • 1/2 cup fresh or frozen cranberries, thawed
  • 2 tablespoons butter
  • 1/2 cup dried cranberries
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 6 sheets phyllo dough (14x9-inch size)
  • Cooking spray
  • 1 teaspoon confectioners' sugar


  • 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 dried cranberries,
  • ginger, orange peel and cinnamon. Cool.
  • Preheat oven to 400°. 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. Repeat layers five
  • times. (Keep phyllo dough covered with plastic wrap and a damp towel
  • until ready to use each sheet.)

2 of 2

Caramelized Pear Strudel (continued)

Directions (continued)

  • 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.
  • Bake 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.
Nutritional Facts: 1 slice equals 139 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 50 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.