Pear & Almond Strudel
I have been craving strudel lately, must be a fall thing.
As you know by now, I always keep a few sheets of frozen puff pastry in the freezer for these "strudel craving emergencies", as well as for quick tart and appetizer recipes.
Frozen puff pastry is the best thing invented.
I had one pear sitting around, a Red Anjou, hoping to find something to use him in.
Pears and almonds go nicely together, like apples and walnuts do. Feel free to make this strudel w/ any fruit and any nut. It is quick and easy and when you take it out for company, looks very impressive.
Stacey's Pear & Almond Strudel:
1 sheet frozen puff pastry, defrosted
1 large pear, peeled and sliced super thin
2 tbsp crushed sliced almonds (I crushed them over the bowl of apples w/ my hand)
2 tbsp sugar
1/2 tsp cinnamon
2 tbsp currants (you can substitute raisins)
2 tbsp melted butter
1 egg for the egg wash
Roll out the defrosted puff pastry to form a rectangle and lay on a baking sheet.
You don't need to grease it, because the butter in the pastry will be enough.
Place sheet in the fridge while you are preparing the filling.
Cut your pear into slices as thinly as possible, then cut the slices again in half, so you have little thin pieces of pear.
Place the pear pieces in a bowl and add the currants, crushed sliced almonds, sugar and cinnamon and pour melted butter over all. Mix lightly to coat the fruit with the sugar butter mixture.
Lay the fruit mixture down the center of the rectangle pastry and neatly fold up both ends to meet in the middle. Flip the strudel over on the baking sheet, so the seam side is laying flat down.
Brush with an egg wash and cut slits down the center of the rectangle for venting.
Sprinkle the top with turbinado (raw) sugar.
Bake in a 400F oven for 17-20 minutes, watching so it doesn't burn.
Remove from the baking sheet to a cutting board and let cool 10 minutes before slicing with a serrated knife.
Serve w/ ice cream and enjoy!
DELICIOUS and EASY!