Pear, Rhubarb and Strawberry Strudel - so Easy!

READY IN: 50mins
SERVES: 4-6
YIELD: 1 strudel
UNITS: US

INGREDIENTS

Nutrition
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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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