Here at Pastamore we have nothing against desserts. In fact, we feel that if you are going to indulge in dessert that it better be delicious. This pear strudel takes the classic flavor combination of pears, walnuts, and cheese, and makes it into a delicious dessert that is sweet and savory. This strudel offers a great variety of textures, and is a great combination of sweet, salty, and nutty.
Inspiration for dishes and desserts are sometimes hard to come by. However, I have found that walking the produce aisles in the grocery store has given me great inspiration. The pears this week looked awfully good, and after taking them home I was pleasantly surprised. The pears right now are absolutely delicious! Although you may not have a plan for dinner or dessert, seeing what the store has to offer can really open you to the possibilities.
Servings - 4-6
3 - medium size pears (ripe)
1 tsp - sugar
One pinch - salt
6 - sheets phyllo dough
4 Tbsp - whole butter
1/3 C - walnuts
.75 oz - Pecorino Romano cheese
1 Tbsp - Pastamore Fig Balsamic Vinegar
1. Preheat oven to 350°F. Wash the pears and remove the stem and core. Cut the pears into long strips (top to bottom) and then cut in half once. Once the oven is hot, place the walnuts on a baking sheet and cook for 5-10 minutes (until they are toasted but not burnt). Remove the walnuts from the oven and place to the side.
2. Place a large pan on the stove over medium-high heat. Once the pan is hot add .5 Tbsp of butter. Once the butter is almost melted add the sugar and stir until fully dissolved. Once the sugar is incorporated add the pears, salt, and .5 Tbsp Pastamore Fig Balsamic Vinegar. Chop the walnuts and add to the mixture (reserving some for a garnish). Allow to cook for only a few minutes as you do not want the pears to become too soft. Remove from the heat and place to the side.
3. Place a small pan on the stove and melt the remaining butter. Remove the phyllo dough from the freezer. On a clean work surface place one sheet of phyllo dough. Using a brush, brush the melted butter on the phyllo dough. On top of this, place another sheet of phyllo dough and brush with butter. Repeat this process until all six sheets have been used. Be very careful with the phyllo dough because it is very delicate and can break easily. Do not worry if it cracks or breaks a little as it will not make much of a difference once the strudel is rolled up.
4. Scoop the pear filling into two even, long piles on opposite sides of the phyllo dough. You will want a few inches on the short side of the pile, and the filling should only take up one-third of the space off of the long end of the filling. The phyllo will need to be cut in half to be rolled, and it may need to be cut more depending on the size of the sheets.
5. Grate half of the Pecorino cheese on top of the pear filling. Roll the sides of the phyllo dough up, and roll the strudel as you would a burrito. Brush the top with melted butter and place into the preheated oven on a baking sheet lined with parchment paper. Cook until the phyllo is browned but not burned. Remove from the oven.
6. Cut the strudel into slices or halves and drizzle the remaining Pastamore Fig Balsamic Vinegar over the top. Sprinkle with the walnuts, and then grate the remaining cheese over the top.
This dessert would go great with some vanilla ice cream, and it could even be a great ending to a delicious brunch.