Imagine sinking your fork into a crispy, golden pastry that reveals a creamy, fruity filling that will make your taste buds dance with joy! This Partridgeberry Pear and Cream Cheese Strudel is not just a dessert—it's a culinary adventure that transforms simple ingredients into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a decadent homemade delight, this recipe promises to elevate your baking game and create a memorable sweet moment that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package phyllo dough
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups partridgeberries
- 2 ripe pears, sliced
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, mix softened cream cheese, sugar, and vanilla extract until smooth and well combined.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.
- Layer 4-5 sheets of phyllo dough on the parchment paper, brushing each layer lightly with melted butter or olive oil.
- Spread the cream cheese mixture evenly across the phyllo dough, leaving a 1-inch border around the edges.
- Arrange sliced pears in a single layer over the cream cheese mixture.
- Sprinkle partridgeberries evenly across the pears.
- Carefully roll the phyllo dough into a strudel, folding in the sides to seal the filling.
- Brush the entire surface of the strudel with beaten egg for a golden finish.
- Make 3-4 small diagonal slits on top of the strudel to allow steam to escape.
- Bake for 25-30 minutes, or until the phyllo is golden brown and crispy.
- Remove from oven and let cool for 10 minutes before slicing and serving.
Tips
- Keep your phyllo dough covered with a damp towel to prevent drying and cracking.
- Use room temperature cream cheese for smoother, easier mixing.
- Brush each phyllo layer lightly with butter or oil to ensure a crispy, flaky texture.
- Choose ripe but firm pears to maintain their shape during baking.
- Don't skip the egg wash—it gives the strudel a beautiful golden sheen.
- Allow the strudel to cool slightly before slicing to help it set and prevent filling from oozing out.
- Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
