Das Pear Pineapple Strudel

Total Time:
1 hr 20 min
15 min
25 min
40 min

6 servings

  • 6 tablespoons unsalted butter
  • 1 teaspoon minced ginger
  • 1 tablespoon light brown sugar
  • 1/8 scant teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/2 (1 1/4 pounds) fresh pineapple, peeled, cored and sliced into 1/4-inch pieces (about 4 cups)
  • 2 Bartlett pears, ripe but firm, peeled, cored and sliced into 1/4-inch pieces
  • 1 frozen puff pastry sheet, thawed according to directions on package
  • 1 egg yolk, beaten
  • 1 tablespoon dark rum
  • 1 tablespoon powdered sugar
  • Preheat oven to 400 degrees F.

  • In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.

  • Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.

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