Pear strudel with dried cherries BBQ recipe
This delicious and buttery dessert is good anytime.
Ingredients
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6 tablespoons butter, divided
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3 medium Bartlett pears, peeled and sliced
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1/4 cup dried cherries, soaked in hot water to plump, then drained
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1/4 cup brown sugar
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1 teaspoon cinnamon, divided
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2 tablespoons walnuts, coarsely chopped
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1/4 cup bread crumbs
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4 sheets phyllo dough, thawed
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1 tablespoon sugar
Method
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In a large sauté pan melt 2 tablespoons of the butter. Add pears and sauté for 3 minutes. Add plumped cherries, brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Continue cooking for an additional 3 to 5 minutes or until pears are soft. Remove from pan and chill completely.
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In the same pan the pears were sautéed in, melt 2 more tablespoons of the butter. Add the bread crumbs and sauté until golden brown. Add the toasted bread crumbs to the chilled pear mixture. Mix well.
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Melt the remaining 2 tablespoons of butter. Place a sheet of phyllo dough on a clean work surface. Lightly brush with melted butter. Place second sheet of phyllo on top of first and brush with melted butter. Repeat with the remaining phyllo sheets.
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Spread the chilled pears along the long edge of the phyllo. Carefully roll into a strudel by folding short ends over filling and rolling dough up along long end. Brush with butter. Sprinkle with sugar and the remaining 1/2 teaspoon of cinnamon. Place seam side down on a sheet pan lined with parchment paper. Place pan into another identical sheet pan (doubling the sheet pans keeps the phyllo from burning).
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Grill for 20-30 minutes or until golden brown. Allow to cool slightly before cutting and serving.
Makes 8 servings.
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