Pear, Rhubarb and Strawberry Strudel - so Easy!
photo by erin_vanolden
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 strudel
- Serves:
- 4-6
ingredients
- 3 pears, fresh, firm, peeled, cored and sliced
- 1 cup strawberry, small, fresh, halved
- 1⁄2 cup rhubarb, fresh, finely sliced
- 1 1⁄2 tablespoons butter
- 3 tablespoons sugar
- 1⁄2 teaspoon lime zest
- 1⁄2 teaspoon cinnamon, Saigon
- 1 sheet puff pastry
- vanilla sugar (President Choice Sugar & Vanilla Grind Blend, garnish)
- powdered sugar (garnish)
directions
- Preheat oven to 425 degrees.
- Use parchment paper on cookie sheet.
- Start to prepare your fruit.
- Peel, core and slice your pears.
- Wash your berries and cut in halve.
- Wash and slice your rhubarb, very thin.
- Saute pears and rhubarb in butter for 1 – 2 minutes.
- Remove from heat to cool.
- Add lime zest, sugar and cinnamon, mix gently.
- Now add the fresh strawberries gently into the mix.
- Roll out the pastry to make 12 x 10” rectangle, on a floured surface.
- If necessary, drain the cooled fruit.
- Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
- Brush the melted butter on the edges of the pastry and fold over fruit.
- Place seam side down on prepared cookie sheet.
- Slash the top of the strudel every 2 inches.
- Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
- Bake in a 425 degree oven for 30 – 35 minutes, until puffed and golden brown.
- Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
- Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.