Equipment
Ingredients
Filling
- 600 g firm pears (bosc or anjou), peeled, cored, and diced into 1cm cubes
- 100 g shelled pistachios, roughly chopped
- 80 g brown sugar
- 15 g cornstarch
- 15 ml lemon juice
- 2 g ground cardamom
- 1 g ground cinnamon
- 5 ml vanilla extract
- 1 g salt
Pastry & Assembly
- 10 phyllo dough sheets, thawed
- 120 g unsalted butter, melted
- 40 g panko breadcrumbs, fine
- 10 g powdered sugar
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the diced pears, chopped pistachios, brown sugar, cornstarch, lemon juice, cardamom, cinnamon, vanilla, and salt. Toss well to coat the fruit evenly. Set aside to macerate slightly while preparing the dough.
Lay one sheet of phyllo dough on a clean, dry surface or a large sheet of parchment. Keep the remaining phyllo covered with a slightly damp towel to prevent drying out. Brush the sheet lightly with melted butter and sprinkle with a small amount of breadcrumbs.
Repeat this process, stacking the phyllo sheets one on top of the other, brushing each with butter and sprinkling with breadcrumbs, until you have used all 10 sheets. Do not butter the very top layer yet.
Spoon the pear mixture along the longer edge of the phyllo stack, leaving a 5cm (2-inch) border on the sides and bottom.
Fold the side borders in over the filling. Roll the strudel up tightly from the filled long edge, encasing the fruit completely. Place the strudel seam-side down on the prepared baking sheet.
Brush the entire exterior of the strudel generously with the remaining melted butter. Using a sharp knife, score the top of the pastry diagonally every 4cm (1.5 inches) to allow steam to escape (do not cut all the way through).
Bake in the preheated oven for 35-40 minutes, or until the phyllo is deep golden brown and crisp to the touch.
Remove from the oven and let cool on the pan for at least 20 minutes to allow the filling to set. Dust with powdered sugar before slicing and serving.
Chef's Notes
- Thaw phyllo dough in the refrigerator overnight, never on the counter, to prevent the sheets from sticking together.
- Bosc pears are preferred over Bartlett because they hold their shape better during baking and release less liquid.
- The breadcrumbs between the layers act as a barrier, absorbing butter and creating separation for maximum flake.
- Serve warm with a dollop of mascarpone or vanilla bean crème anglaise for a luxurious finish.
- If the phyllo tears while rolling, simply patch it with a little melted butter and an extra scrap of dough; it will not be visible after baking.
Storage
Refrigerator: 2 days — Phyllo loses crispness rapidly in the fridge. Re-crisp in oven before serving.
Freezer: 1 month — Freeze unbaked for best results. Bake from frozen, adding 10-15 minutes to time.
Reheating: Oven at 180°C/350°F for 10-15 minutes to recrisp.
