Pear Mushroom Strudels Recipe
Pear Mushroom Strudels Recipe photo by Taste of Home
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Pear Mushroom Strudels Recipe

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Guests may raise their eyebrows when you tell them the ingredients in this special appetizer. But after one taste, they're raising their hands for the recipe!—Carole Resnick, Cleveland, Ohio
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 24 servings


  • 1 cup finely chopped mushrooms
  • 1 small onion, finely chopped
  • 1/2 cup butter, divided
  • 2 small pears, peeled and thinly sliced
  • 3/4 cup shredded Gruyere or Swiss cheese
  • 1/3 cup sliced almonds
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

1 slice: 83 calories, 6g fat (3g saturated fat), 15mg cholesterol, 134mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.


  1. In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature.
  2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with four more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
  3. Spread half of the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan.
  4. Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture.
  5. Bake at 375° for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices. Yield: 2 strudels (12 slices each).
Originally published as Pear Mushroom Strudels in Taste of Home Christmas Annual Annual 2009, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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fnstlug User ID: 3658849 257207
Reviewed Nov. 24, 2016

"Tasty, but a lot of work with the layers of phyllo."

Paperush User ID: 6631457 183592
Reviewed May. 22, 2014

"This recipe is amazing. Everyone loved it. This was my first time using phyllo successful ly."

shyD User ID: 6858120 172517
Reviewed Jan. 5, 2013

"Delicious, and a better class of recipe than the piles of common recipes out there."

cookie5451 User ID: 6679151 183580
Reviewed May. 6, 2012

"the best hands down,, made it for our church potluck and now that's a regular request"

williamsegraves User ID: 3296408 172516
Reviewed Jul. 17, 2011

"This was amazing! I had my doubts at first, but the pear and mushroom went together PERFECTLY and this was a favorite amongst my guests."

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