Ginger Pear Strudel Delight

Introducing the delectable “Pear and Ginger Strudel” – a luscious dessert masterpiece that seamlessly blends the natural sweetness of pears with the warm, spicy notes of ginger, all wrapped up in layers of delicate filo pastry. This recipe, sourced from lovewithrecipes.com, promises a delightful symphony of flavors and textures, making it an ideal treat for any occasion.

Recipe Overview

Ingredients

To embark on this culinary journey, gather the following ingredients:

1. 50g butter
2. 1/2 lemon, rind of
3. 1 lemon juice
4. 1/4 cup sugar
5. 2 ripe pears
6. 4 tablespoons crystallized ginger
7. 2-3 tablespoons butter (for melting)
8. 50g ground ginger
9. 3/4 cup ground almonds
10. 1 packet phyllo dough

Nutritional Information

Before you indulge, it’s good to know the nutritional highlights per serving:

• Calories: 2344.1
• Fat: 150.8g
• Saturated Fat: 58g
• Cholesterol: 213.7mg
• Sodium: 1431.9mg
• Carbohydrates: 233.4g
• Fiber: 37.6g
• Sugar: 96.7g
• Protein: 39.6g

Instructions

1. Prepare the Filling:

   • Melt the first measure of butter in a pan.
   • Add lemon rind, lemon juice, almonds, crystallized ginger, and sugar.
   • Peel and finely slice the ripe pears.
   • Stir pears into the butter mixture, ensuring each piece is delicately coated. Set aside.

2. Prepare the Pastry:

   • Melt the second measure of butter.
   • Combine ground almonds and ginger.
   • Unpack the filo pastry and cover it with plastic wrap to prevent drying.
   • Line a baking tray with parchment paper.

3. Layering the Strudel:

   • Lay the first sheet of filo pastry on the tray.
   • Brush with melted butter and sprinkle with ground almond mixture.
   • Continue layering, brushing each sheet with butter and sprinkling with the almond mixture.
   • On the last sheet, brush a 4cm-wide strip around the edges with butter.

4. Assembling the Strudel:

   • Position the prepared pastry on the tray with the shorter border near you.
   • Spread the pear filling, leaving a 4cm gap from the sides.
   • Cover two-thirds of the pastry with the luscious pear mixture.
   • Fold over the pastry at the end and turn in the sides.
   • Roll the strudel away from you, ensuring the end is underneath. Do not roll too tightly.
   • Brush with a little more melted butter and sprinkle with sliced almonds.

5. Baking Perfection:

   • Preheat your oven to 180°C.
   • Bake the strudel for 30-35 minutes or until it achieves a golden brown perfection.
   • If the pastry starts to dry out during cooking, a final brush with butter will do wonders.

6. Final Touch:

   • Allow the strudel to cool for 10 minutes on the baking tray before gracefully sliding it onto a serving plate.
   • Serve the Pear and Ginger Strudel either hot or cold, adorned with a dusting of icing sugar and a dollop of whipped cream.

Pauline’s Notes:

• Use a serrated knife for slicing with a gentle sawing motion to avoid crumbling the cooked pastry.
• Assembling the strudel on the baking tray eliminates the need to transfer it, ensuring a seamless process.
• Filo pastry stores well in the refrigerator for weeks; just make sure the plastic bag is well-sealed.

This Pear and Ginger Strudel recipe is not just a culinary endeavor; it’s an exploration of flavors, textures, and the artistry of dessert creation. Share the joy by savoring each bite, whether you opt for a warm serving or indulge in the chilled perfection – a true testament to the magic that happens when pears and ginger unite in a flaky embrace.