Pear Pomegranate Strudel

Recipe by Wrestler
READY IN: 50mins




  • To make filling: Peel, core, and dice pears.
  • Place large, heavy saucepan over high heat until very hot.
  • Melt butter and add pears.
  • Cook 2 minutes more and stir again.
  • Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears.
  • Allow sugar to melt, stirring occasionally.
  • Bring mixture to boil, then remove from heat.
  • Strain liquid from pears.
  • Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency).
  • Return pears to saucepan, stir to blend, stir in pomegranate seeds.
  • Cool completely.
  • Filling can be made up to 1 week ahead and stored in the refrigerator until needed.
  • To make pastry: Preheat oven to 375 degrees.
  • Place 1 sheet phyllo on dry, flat surface.
  • Brush with melted butter, top with next sheet, repeat with a total of 4 sheets.
  • Return remaining sheets to refrigerator, wrapped in plastic.
  • Cut pastry in quarters.
  • Work with 1/4 at a time, leaving others under slightly damp cloth.
  • Place 1/3 cup filling in center of pastry and form into a square.
  • Wrap like a package, folding in sides and brushing with melted butter to secure.
  • Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap.
  • Continue making packages until you have used all filling.
  • Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate.
  • Bake in preheated oven 15 to 20 minutes, or until golden brown.
  • Cool to room temperature.
  • Garnish: Transfer to work surface.
  • Dust each package with powered sugar and decorate with gel to resemble a present.
  • Sprinkle serving plate lightly with colored sugars, then top with decorated package.
  • Makes 8 to 10 servings.