Ingredients

  • 6 tablespoons unsalted butter, melted
  • 6 Anjou pears, peeled, cored and cut into large chunks
  • cup honey
  • 2 tablespoons sweet sherry
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • teaspoon kosher salt
  • ½ cup golden raisins
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  • cup coarsely chopped pistachios, plus 2 tablespoons finely chopped
  • 4 tablespoons sugar
  • 4 sheets phyllo dough
  • Confectioners’ sugar, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      478 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 8 grams dietary fiber; 51 grams sugars; 4 grams protein; 30 milligrams cholesterol; 116 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Combine 2 tablespoons of butter, the pears, honey, sherry, cinnamon, cardamom, salt and raisins in a large saucepan. Cook over medium heat, stirring often, until the pears are soft, about 12 minutes.
  2. Combine the cornstarch and water and stir until smooth. Stir into the pear mixture and cook until thickened, about 2 minutes. Place in a bowl and stir in the lemon zest, the lemon juice and the coarsely chopped pistachios. Let cool completely.
  3. Preheat the oven to 350 degrees. Combine the finely chopped pistachios and the sugar. Brush a baking sheet with a little melted butter. Place 1 sheet of phyllo on a work surface so the long side is parallel to the edge of the counter, brush lightly with butter and sprinkle with 1/4 of the sugar mixture. Layer with another sheet of phyllo and repeat until you’ve used up the phyllo and the sugar mixture.
  4. Starting 5 inches in from the long edge nearest you, spread the pear mixture down the length of the pastry in a 4-inch-wide mound, leaving a 2-inch border at each end. Fold the short ends in over the filling. Fold the side nearest you over the filling. Flip the strudel over until it’s wrapped in all the pastry.
  5. Slide the strudel onto the baking sheet seam side down. Cut 4 small diagonal slits in the top of the pastry. Bake until the phyllo is golden brown, about 45 minutes. Let stand until warm but not hot or serve at room temperature. Sift confectioners’ sugar over the top. Cut into slices with a serrated knife and serve.

1 hour 30 minutes

Dining and Cooking