Old Fashioned Pear Strudel: A Taste of Childhood

The scent of cinnamon and baked pears always transports me back to my grandmother’s kitchen. I remember standing on a wobbly stool, mesmerized as she transformed a seemingly impossible sticky dough into delicate layers enveloping a sweet, spiced pear filling. Each golden-brown strudel was a testament to her love and patience, a comforting slice of home that I cherish to this day. This recipe, though requiring a bit of effort, is a direct line to those cherished memories, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 2 hours 5 minutes (includes 1-hour refrigeration)
• Cook Time: 35-40 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 strudels
• Servings: 8
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 1 1/2 cups margarine, softened
• 2 cups warm milk
• 4 egg yolks
• 6 cups sifted flour, plus extra for dusting

For the Filling:

• 1 1/2 cups margarine, melted
• 1 (15 ounce) package golden raisins
• 1 (14 ounce) package coconut flakes
• 1 (12 ounce) package vanilla wafers, crushed fine
• 2 cups pecans, finely chopped
• 1-2 cup sugar (adjust to taste depending on pear sweetness)
• 30-35 pears
• Cinnamon, to taste

Equipment Needed

• Large mixing bowl
• KitchenAid mixer with dough hook (optional, but helpful)
• Food processor with shredder blade
• Strainer
• Knife
• Rolling pin
• Baking sheets
• Foil
• Cooking spray

Instructions

1. Prepare the Dough: In a large bowl, combine the softened margarine, warm milk, egg yolks, and sifted flour. You can either stir by hand or use a KitchenAid mixer with a dough hook.
2. Mix Thoroughly: Combine all the dough ingredients until well incorporated. This dough will be sticky. If it is too sticky to handle, gradually add a little more flour and stir until you achieve a manageable consistency.
3. Refrigerate the Dough: Once the dough is right, cover the bowl and refrigerate the dough overnight.
4. Prepare the Pears: Pears must be prepared right before you plan to assemble the strudels. Remove the dough from the refrigerator before you begin prepping the pears to let it slightly warm up.
5. Peel and Core the Pears: Peel and core all 30-35 pears. To prevent browning, you can soak them in water with lemon juice until you are ready to shred them.
6. Shred the Pears: Using a food processor with the shredder blade, shred all the pears.
7. Drain the Pears: Place the shredded pears in a strainer and press to remove as much juice as possible. You can reserve the juice for other recipes, if desired.
8. Prepare Your Work Station: Put each filling ingredient in separate bowls in the area where you will be working. Also, have a bowl of extra flour available, as you will need it when rolling out the dough.
9. Divide the Dough: Using a knife, cut the dough in the bowl into 8 wedges, as you would slice a pie.
10. Roll Out the First Strudel: Flour your work area, your hands, and your rolling pin generously. Form one dough wedge into a ball. The dough will be sticky, so add flour as needed to prevent sticking. Roll the dough out into as round a shape as you can, about 1/8 of an inch thick.
11. Layer the Filling: Brush the rolled-out dough with melted margarine, leaving about a one-inch border around the edge.
12. Add Dry Ingredients: Sprinkle the margarine-coated dough with crushed vanilla wafer crumbs, then sprinkle with coconut flakes, chopped pecans, and raisins.
13. Add Pear Layer: Sprinkle a thin layer of the shredded pears over the dry ingredients.
14. Season with Cinnamon and Sugar: Sprinkle the pears with cinnamon and sugar. All ingredients should be in thin layers, and a one-inch border should be left bare. Adding too much filling can cause the dough to tear or break open during baking.
15. Roll Up the Strudel: Fold the one-inch border of bare dough over the topping all the way around. Starting at one end, carefully roll the dough up into a log, keeping the seam side down. Tuck the ends under the log to prevent the filling from coming out during baking.
16. Prepare for Baking: Cover a baking sheet with foil and spray the foil with cooking spray to prevent sticking.
17. Repeat: Repeat steps 10-16 with the remaining 7 wedges of dough.
18. Bake the Strudels: Bake at 350°F (175°C) for 35-40 minutes, or until golden brown. I usually bake two at a time.
19. Glaze and Sweeten: When the strudels are done, immediately brush them with melted margarine and sprinkle the top generously with sugar.
20. Freezing for Later: You can also bake them partially, about 30 minutes, let them cool completely, wrap them tightly in foil, and freeze them. If freezing, only brush the top with margarine; do not sprinkle with sugar until after thawing and final baking.
21. Finishing Frozen Strudels: To bake frozen strudels, let them thaw completely, then bake for about 20 minutes at 350°F (175°C), or until golden brown. Brush with melted margarine and sprinkle with sugar before serving.

Expert Tips & Tricks

• Dough Consistency is Key: The dough can be tricky. Don’t be afraid to add a little extra flour if it’s too sticky, but be careful not to overwork it, as this will make it tough.
• Drain, Drain, Drain: Removing as much juice as possible from the shredded pears is crucial to prevent a soggy strudel.
• Don’t Overfill: Resist the urge to pack the strudels with too much filling. A thinner layer allows the dough to cook properly and prevents bursting.
• Customize Your Spices: Feel free to add other spices to the pear filling, such as nutmeg, ginger, or cloves.
• Margarine vs. Butter: Margarine provides a flakier crust in this recipe, but you can substitute butter if you prefer the flavor.

Serving & Storage Suggestions

Serve the Old Fashioned Pear Strudel warm, ideally within a few hours of baking, to enjoy the crispy crust and warm filling. A dollop of whipped cream or a scoop of vanilla ice cream complements the strudel beautifully.

Store any leftover strudel in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, wrap individual slices in foil and warm in a 350°F (175°C) oven for about 10 minutes. Frozen, unbaked strudels can be stored for up to 3 months.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	25g	38%
Saturated Fat	7g	35%
Cholesterol	15mg	5%
Sodium	150mg	7%
Total Carbohydrate	45g	15%
Dietary Fiber	4g	16%
Sugars	20g	–
Protein	4g	8%

Variations & Substitutions

• Apple Strudel: Substitute the pears with an equal amount of peeled, cored, and shredded apples.
• Gluten-Free Strudel: Use a gluten-free flour blend specifically designed for baking and follow the recipe instructions. You may need to adjust the amount of liquid slightly.
• Nut-Free Strudel: Omit the pecans or substitute them with sunflower seeds or pumpkin seeds.
• Dairy-Free Strudel: Use a dairy-free margarine alternative for both the dough and the filling.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! In fact, the dough needs to be refrigerated overnight. This allows the gluten to relax, resulting in a more tender and flaky crust.

Q: Can I use frozen pears?
A: While fresh pears are preferred, you can use frozen pears. Make sure to thaw them completely and drain off any excess moisture before shredding.

Q: How do I prevent the strudel from getting soggy?
A: Draining the shredded pears well and not overfilling the strudel are key to preventing sogginess.

Q: Can I use a different type of nut?
A: Yes, you can substitute the pecans with walnuts, almonds, or any other nut you prefer.

Q: How do I know when the strudel is done baking?
A: The strudel is done when the crust is golden brown and the filling is bubbly. You can also insert a toothpick into the center to check for doneness; it should come out clean.

Final Thoughts

This Old Fashioned Pear Strudel is more than just a dessert; it’s a connection to the past, a slice of comfort, and a testament to the power of simple, home-baked goodness. While it requires a bit of patience and effort, the resulting aroma and taste are well worth the time invested. I encourage you to give this recipe a try, experiment with your own variations, and share the joy of homemade strudel with your loved ones. Let me know how it turns out, and happy baking!