Vanilla-Scented Pear Strudel

Makes 12 servings

The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking.

Ingredients

  • 2 cups crushed sugar cookies (from about 8 oz cookies)
  • 1 1/4 cups toasted pecan pieces
  • 1 lb phyllo dough, thawed in refrigerator
  • 8 oz (1 cup) unsalted butter, melted, plus as needed
  • 1 batch cold Vanilla-Scented Pears, with cornstarch increased to 3 tablespoons

Directions

  1. Put the cookies and pecans into a food processor fitted with a steel blade and pulse the motor until finely chopped, ten 4-second on/off pulses.
  2. Open and unfold the phyllo, place on the work surface, and immediately cover completely with a dry kitchen towel topped with a damp kitchen towel. Line a sheet pan with parchment paper.
  3. Place a sheet of parchment paper, slightly larger than the phyllo, with the long side toward you on an adjacent work surface. Place 2 sheets of phyllo, one on top of the other, on the parchment paper in the same direction.
  4. Brush the top layer with a thin, even coat of butter. Sprinkle with a scant 1/2 cup cookie crumbs. Repeat until there are 3 layers of cookie crumbs between 5 phyllo layers.
  5. Place about half of the vanilla-scented pears about 4 inches in from and parallel to the long end of the phyllo closest to you, forming a cylinder of filling.
  6. Using the parchment paper as an aid, fold the edge over the filling and roll to enclose the pear filling and form a strudel. Lift the parchment under the strudel and roll the strudel onto the sheet pan seam side down.
  7. Coat the strudel with butter. Make 11 evenly spaced 1/2-inch deep scores on top of the strudel, about every 1 1/2-inches, and top with about 2 tablespoons of cookie crumbs.
  8. Repeat with the remaining phyllo, cookie crumbs, butter, and filling to make a second strudel. Place it on same sheet pan parallel to and 2 inches away from the first strudel. Chill the strudels for 30 minutes before baking.
  9. Position a rack in the middle of the oven and heat to 350°F. Bake until deep golden, about 45 minutes, rotating the baking sheet halfway through the baking time from front to back. Cool on the baking sheet. The strudels can be baked in advance. Cool completely for 2 hours at room temperature and refrigerate wrapped for 2 days. Reheat at 350°F until the phyllo is crispy, about 20 minutes.

CIA FOODIES

Vanilla-Scented Pear Strudel

Vanilla-Scented Pear Strudel
Makes 12 servings The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking.

Ingredients

  • 2 cups crushed sugar cookies (from about 8 oz cookies)
  • 1 1/4 cups toasted pecan pieces
  • 1 lb phyllo dough, thawed in refrigerator
  • 8 oz (1 cup) unsalted butter, melted, plus as needed
  • 1 batch cold Vanilla-Scented Pears, with cornstarch increased to 3 tablespoons

Directions

  1. Put the cookies and pecans into a food processor fitted with a steel blade and pulse the motor until finely chopped, ten 4-second on/off pulses.
  2. Open and unfold the phyllo, place on the work surface, and immediately cover completely with a dry kitchen towel topped with a damp kitchen towel. Line a sheet pan with parchment paper.
  3. Place a sheet of parchment paper, slightly larger than the phyllo, with the long side toward you on an adjacent work surface. Place 2 sheets of phyllo, one on top of the other, on the parchment paper in the same direction.
  4. Brush the top layer with a thin, even coat of butter. Sprinkle with a scant 1/2 cup cookie crumbs. Repeat until there are 3 layers of cookie crumbs between 5 phyllo layers.
  5. Place about half of the vanilla-scented pears about 4 inches in from and parallel to the long end of the phyllo closest to you, forming a cylinder of filling.
  6. Using the parchment paper as an aid, fold the edge over the filling and roll to enclose the pear filling and form a strudel. Lift the parchment under the strudel and roll the strudel onto the sheet pan seam side down.
  7. Coat the strudel with butter. Make 11 evenly spaced 1/2-inch deep scores on top of the strudel, about every 1 1/2-inches, and top with about 2 tablespoons of cookie crumbs.
  8. Repeat with the remaining phyllo, cookie crumbs, butter, and filling to make a second strudel. Place it on same sheet pan parallel to and 2 inches away from the first strudel. Chill the strudels for 30 minutes before baking.
  9. Position a rack in the middle of the oven and heat to 350°F. Bake until deep golden, about 45 minutes, rotating the baking sheet halfway through the baking time from front to back. Cool on the baking sheet. The strudels can be baked in advance. Cool completely for 2 hours at room temperature and refrigerate wrapped for 2 days. Reheat at 350°F until the phyllo is crispy, about 20 minutes.

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