Ingredients with Measurements:
- 2 large pears, peeled and sliced thinly
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup breadcrumbs
- 8 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- 1 cup ricotta cheese
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the sliced pears, brown sugar, cinnamon, nutmeg, salt, chopped walnuts, and raisins.
3. In another bowl, mix together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
4. Lay out one sheet of phyllo dough on a clean surface and brush it with melted butter. Repeat with the remaining sheets of phyllo dough, brushing each layer with melted butter.
5. Sprinkle breadcrumbs over the top layer of phyllo dough.
6. Spread the cheese mixture over the breadcrumbs, leaving a 2-inch border around the edges.
7. Spoon the pear mixture over the cheese mixture.
8. Fold the edges of the phyllo dough over the filling, then roll the strudel tightly.
9. Brush the top of the strudel with melted butter.
10. Bake the strudel for 25-30 minutes, or until golden brown.
11. Let the strudel cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 440
Fat per serving: 28g
Carbohydrates per serving: 40g
Protein per serving: 9g
Substitutions for ingredients:
- Pears can be substituted with apples or peaches.
- Walnuts can be substituted with almonds or pecans.
- Ricotta cheese can be substituted with cottage cheese.
- Cream cheese can be substituted with mascarpone cheese.
Variations:
- Add a drizzle of caramel sauce over the top of the strudel before serving.
- Add a sprinkle of powdered sugar over the top of the strudel before serving.
- Add a scoop of vanilla ice cream on the side of the strudel before serving.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Use a sharp knife to slice the strudel to prevent it from falling apart.
- Serve the strudel warm for the best flavor.
Storage instructions:
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the strudel in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle chopped walnuts over the top of the strudel before serving.
Pairings:
Serve the strudel with a cup of hot coffee or tea.
Suggested side dishes:
Serve the strudel with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of dough and brush it with melted butter.
- If the strudel is too dry, add a drizzle of honey over the top before serving.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Strudel is a traditional pastry from Austria and Hungary, typically filled with fruit, nuts, or cheese.
Flavor profiles:
This strudel has a sweet and nutty flavor, with a creamy cheese filling and a crispy phyllo dough crust.
Serving suggestions:
Serve the strudel as a dessert or a sweet breakfast pastry.
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Region: Italian