Pumpkin Pear Strudel

Pumpkin Pear Strudel

3 reviews, 3.7 star(s). 33% would make again

Ready in 1h

Try this Pumpkin Pear Strudel recipe, or contribute your own.


Cinnamon sugar
1 ts Ground cinnamon
1 17.25-oz package frozen puff
3/4 c Walnuts; chopped
1 cn Solid pack canned pumpkin
1/8 ts Ground cloves
1 Egg; lightly beaten
3/4 c Brown sugar; packed
1/8 ts Ground ginger
1 1/2 Pears; peeled, cored

Original recipe makes 1



Mix pumpkin, pears, sugar, walnuts, cinnamon, cloves and ginger in a medium bowl. Spoon half of filling in center third of one pastry sheet. Make downward slanting cuts in outer edges of pastry (3/4-inch apart), starting about 1 inch away from filling and cutting outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming chevron design. Seal at top and bottom of strudel. Place on rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar. Bake at 375 degrees for 25 to 30 minutes or until golden brown and puffy. Serve warm. Serves 10. Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 20:48:36 +0000 From: Cheryl Miller

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Calories Per Serving: 2214 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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mquattlebaum 3y ago

Nice, a bit too sweet. I added some raisins in the filling for contrast. I also used phyllo (6 sheets), turned out nicely.
marabsky 5y ago

I cut this recipe in half and used eight sheets of filo dough left over from a baked brie recipe i made the other night. This recipe was tasty but i found the instructions for forming the chevron design a little vague. I posted a picture of what mine turned out like, hope it helps.
chris_KSU 7y ago

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