Pear Strudel

Name: Pear Strudel
Yield: Serves 6 to 8 (Makes 2 strudels)
Ingredients: 1/2 cup, golden raisins; 2 tablespoons, pear eau-de-vie (such as Poire William) or brandy; 7 tablespoons, unsalted butter; 1/4 cup, fresh bread crumbs, plain; 4 pounds, Bosc pears (about 4 medium); 6 tablespoons, granulated sugar; 1/3 cup, chopped walnuts, toasted (optional); 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, table salt; 2 teaspoons, lemon juice; 10 sheets, phyllo (9 by 14-inch each), defrosted; 1 1/2 teaspoons, confectioners' sugar

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Appears in Cook's Illustrated November/December 2006

Desserts or Baked Goods

Fruit

Fruit Desserts

SERVES6 to 8 (Makes 2 strudels)

TIME1 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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