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Apple-Pear Strudel

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Apple-Pear Strudel

Apple-Pear Strudel
Taste of Home
Provided by:
total prep
Flaky sheets of delicate phyllo encase a deliciously spiced apple and pear filling in this old-fashioned strudel.

Recipe courtesy of Taste of Home Baking, All New Edition/Readers Digest, 2011.



  • 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 large piece of parchment paper 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 the apple mixture lengthwise over phyllo within 2 inch of a long side and 1 inch of short sides; fold in edges. Roll up jelly-roll style, starting from the long side. Place seam side down.
  • Using the parchment paper to hold the strudel, transfer to a 15 inch x 10 inch x 1 inch baking pan. Brush with melted butter and sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel. Bake 350 degrees for 35-40 minutes or until golden brown. Serve warm.
  • To make an all apple strudel: Substitute 3 cups thinly sliced peeled tart apples for the apples and pears. Proceed as directed.