Professional Baker Teaches You How To Make STRUDEL!

cabernet sauvignon

🥗Healthier: red wine vinegar

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

Peel and cut the pears in half and core them.

In a saucepan, combine 3 cups of Cabernet red wine and 3 cups of sugar; heat until just below a simmer.

Add 2 cinnamon sticks and 3 star anise to the poaching liquid.

Carefully drop the pears into the poaching liquid and cover with a parchment paper circle to keep them submerged.

Poach the pears for about 20 minutes, testing for doneness with a fork.

Set the pears aside to cool completely in the poaching liquid.

Prepare half a cup of lightly toasted walnut pieces.

Take one sheet of filo dough and brush it with butter; layer four sheets, buttering each one individually.

Cut the layered filo into two portions for individual strudels.

Place two pear halves and about 2 tablespoons of toasted walnut pieces on each portion of filo.

Tuck in the edges of the filo and roll it to form the strudel, placing seam side down on a baking tray.

Brush the top of the strudel with an egg wash for browning.

Mix a couple tablespoons of sugar with a touch of ground cinnamon and sprinkle on top of the strudel.

Preheat the oven to 375°F (190°C) and bake for 20 minutes until golden brown.

While the strudels bake, reduce the poaching liquid over high heat until thick like syrup.

Slice the baked strudel on a bias to reveal the poached pear and walnut filling.

Serve the strudel with the reduced poaching liquid as a glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens