I brought this Pumpkin, Walnut and Pear Strudel to an Oktoberfest this past weekend and received many accolades. I have had this recipe for years and decided this it would be perfect for this event. It is quick to prepare since it uses frozen puff pastry. The finished strudel has a flaky sugar-crusted pastry enveloping a delicious pear, pumpkin and walnut filling. This not only makes a great Octoberfest dessert but one to keep on hand for Thanksgiving Day. A unique and delicious way to celebrate everything pumpkin!
Pumpkin, Walnut and Pear Strudel
Ingredients
- 1 package frozen puff pastry (2 sheets)
- FILLING
- 2 cups peeled and diced pear
- 1 cup solid pack pumpkin
- 3/4 cup packed brown sugar
- 3/4 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- TOPPING
- 1 egg beaten
- 1/4 cup sugar
- 1 teaspoon cinnamon
Instructions
-
Thaw puff pastry sheets as directed on label. Preheat oven to 375 degrees. Combine all of the filling ingredients. Lightly dust work surface with flour. Spoon 1/2 of the filling in the center of each puff pastry sheet, make diagonal cuts in the outside portions of the puff pastry (see photo below) and starting at the top alternately place the pastry strips over the filling. Seal top and bottom ends of the strudel. Carefully place strudels on parchment lined baking sheet. Brush each strudel with the beaten egg, combine cinnamon and sugar and sprinkle over each strudel. Bake strudels for 30 - 40 minutes or until golden and puffed. Cool slightly on baking sheets. Serve warm or at room temperature.
