Pear and Dried Fruit Strudel |
|
 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 36 |
|
Ingredients:
3 cups all-purpose flour |
3 tablespoons sugar |
1/2 teaspoon table salt |
1/2 lb chilled unsalted butter, 2 sticks cut into 1/4-inch pieces |
1/4 cup chilled vegetable shortening, cut in pieces |
1/4 cup sour cream |
3/4 cup golden raisin |
2/3 cup chopped pitted prunes |
2/3 cup chopped pitted dates |
1/2 cup dried currant |
2 tablespoons grated orange zest from 1 oranges |
1 tablespoon grated lemon zest and 1 tablespoon lemon, juice of |
1/3 cup pear brandy other brandy or 1/3 cup dark rum |
2 large firm ripe pears, peeled and cut into 1/2 inch dice |
2 tablespoons honey |
3 gingersnaps, coarsely crumbled use 4 if pears are very juicy |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cardamom |
1/4 teaspoon grated nutmeg |
1 pinch ground black pepper |
1 tablespoon cream or 1 tablespoon milk |
1 tablespoon granulated sugar |
confectioners' sugar, for dusting |
Directions:
1. Dough: Mix flour, sugar, and salt in food processor fitted with steel blade. Add butter; pulse 5 times. Add shortening; pulse until butter bits are no larger than small peas and flour resembles cornmeal, about 4 more pulses. Mix sour cream with 1/3 cup cold water; add to flour mixture. Pulse until dough begins to clump, adding more water, 1 teaspoonful at a time, if dough does not start to come together.
2. Gather dough together and transfer to lightly floured surface; turn pastry Wrap folded dough in plastic and chill at least 1 hour. (Can be refrigerated for up to 3 days or frozen for up to 6 weeks.).
3. For the Filling: Combine dried fruits and citrus zests in large bowl. Pour brandy over fruit and stir to combine. Set aside to soak for at least 30 minutes or overnight.
4. Toss lemon juice with pears to prevent browning. Add pears to dried fruit mixture along with honey, gingersnaps, and spices. Stir gently to combine.
5. To Assemble the Strudel, roll out pastry on a lightly floured surface to form a 14-by-16-inch rectangle about 1/8-inch thick. Trim off rough edges. Divide rectangle in half, forming two 14-by-8-inch rectangles. Working with one rectangle at a time, brush short edges lightly with cold water. Spoon half of filling in a narrow strip down center of rectangle, leaving about 2 inches uncovered at short ends .
6. Fold one long side of pastry up and over filling. Brush upper edge lightly with cold water, then bring other side up, overlapping slightly; press gently to seal With sides of your palms, press filling toward center to keep it compact. Trim off ends of pastry if necessary, leaving about 1 1/2 inches at each end. Bring ends of pastry up and press gently onto top surface.
7. Adjust oven rack to center position and heat oven to 375 degrees. Place a baking sheet covered with parchment next to pastry. Gently ease strudel, seam side down, onto sheet Repeat process with other strudel, spacing them at least 3 inches apart. Chill briefly while oven preheats.
8. Brush strudels with cream, then sprinkle with granulated sugar. Bake until pastry is golden brown, about 45 minutes. Cool strudels on baking sheet set on a wire rack until no longer hot. (Strudel can be baked up to 3 hours before needed and warmed at serving time.).
9. To serve, dust with confectioners' sugar and cut into 2-inch slices. Place slices on plates.
|
|