Pear Strudel

Pear Strudel


Prep Time:  20 minutes
Cook Time:  30 minutes
Ready In:  minutes


Yields or Serves:  16 Makes 2 Strudels

[Total: 1   Average: 5/5]

Pears are a wonderful early autumn crop and the flavor of a perfectly ripe pear is sublime. Don’t be deterred by making this recipe because the puff pastry. I love this recipe because it’s easy to make and yields impressive results.

  • 2 Sheet Frozen Puff Pastry
  • 4 Large Ripe Bosc Pears (Peeled And Finely Chopped)
  • 1/2 Cup Raisins
  • 1/4 Cup Finely Chopped Almonds
  • 1/4 Cup Sugar
  • 1 1/2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Fresh Lemon Juice
  1. Line baking sheet with parchment paper.
  2. Allow puff pastry to thaw for 45 minutes to an hour. You will need to be conscience of the time because too little time and the pastry will not unfold and too much time and the pastry will stick to itself. Place puff pastry sheets onto prepared baking sheet.
  3. Preheat oven to 375 degrees.
  4. In large-size bowl combine pears, raisins, almonds, sugar, cinnamon, and lemon juice. Mix well to distribute the cinnamon and sugar.
  5. Divide pear mixture evenly between the two sheets of puff pastry. Spread evenly to the edges, leaving a 1-inch strip at the end further from you. Roll up, jelly-roll style, starting with the side closest to you. The roll should end up seam side down. Make 7 shallow slashes crosswise at even intervals, to delineate 8 slices on each roll.
  6. Place in oven for 25 to 30 minutes until golden and puffed. Remove from oven and transfer to a tea towel (that you have spread out on your counter) by grabbing two ends of the parchment.
  7. Let cool completely or until just warm. Cut each strudel with a sharp knife and transfer to a serving platter.
  8. Serve warm or at room temperature.
  9. Makes 2 Strudels
  10. Serves 16
  11. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes
  12. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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