Pear Strudel

East Cooper Medical Center Executive Chef Michael Fazzone
East Cooper Medical Center Executive Chef Michael Fazzone

Makes 4 Servings


2 Large Bartlett pears, diced

¼ C chopped walnuts

¼ dried Cranberries

1 Tbsp lemon juice

1 tsp. Cinnamon, ground

¼ tsp. nutmeg, ground

½ tsp. cornstarch

2 Tbsp. brown Sugar

4 sheets of phyllo dough

3 Tbsp. melted unsalted butter


Preheat your oven to 450 degrees Fahrenheit

Mix the pear, walnuts, cranberries, cinnamon, lemon juice, nutmeg, sugar and cornstarch in a bowl. Set Aside

Using a pastry Brush; brush the melted butter on one sheet of the phyllo dough. Place another sheet on top and continue the process until all the phyllo sheets are used.

From about 1" from the bottom and sides, spoon a line of mixture across until you have reached the end.

Carefully Roll the strudel, tight but not tight enough so that it will rip. Brush the top of the roll with the remaining melted butter and make three score marks diagonally on the strudel to allow for moisture to escape.

Bake at 450 degrees for about 30 minutes. Slice and enjoy!