Pear Strudel

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Appears in Cook's Illustrated November/December 2006

Classic pear strudel is an all-day affair. Could we get full pear flavor and a crisp, flaky crust in less than an hour?

SERVES 6 to 8 (Makes 2 strudels)

TIME 1 hour, plus 40 minutes cooling

WHY THIS RECIPE WORKS

For a strudel recipe with a crisp, flaky crust that would hold its shape, we handled the phyllo dough carefully, sprinkling butter and sugar between its layers for a cohesive crust. We found that browning the bread crumbs in butter for our ...

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