• Paula Todora
  • RWOP Season Two-still more surprises!  –  on Oct 8 @ 8:38 am
Fresh Pear, Berry and Cream Cheese Strudel
  • Tags:
  • season 1,
  • dessert,
  • anything goes
You won't believe your eyes, nose and taste buds when this one rolls out of your oven! I will bet my last dollar that you will make this again and again! Picture this-a puff pastry filled with fresh pears, berry preserves and cream cheese filling-AMAZING!!!!
  • Prep time: 20 minutes
  • |
  • Cook time: 35 minutes
  • |
  • Total time: 55 minutes
  • |
  • Servings: 6
  • 1 sheet prepared frozen puff pastry
  • 8 ounce(s) of Philadelphia Cream Cheese, softened
  • 1/3 cup(s) of sugar plus 2 T, divided
  • 1 egg yolk
  • 1/2 tsp. of vanilla extract
  • 3 tbsp. of honey
  • 1/8 tsp. of cinnamon
  • 1/2 cup(s) of prepared preserves (any berry preserve works well)
  • 2 small or 1 large fresh pear
  • 1 egg
Steps
  1. Line a cookie sheet with parchment paper; transfer frozen puff pastry sheet (still folded) onto cookie sheet to thaw
  2. Thaw pastry 40 minutes; unfold; cover with plastic wrap and refrigerate while making cream cheese filling
  3. In a large mixing bowl, mix cream cheese, 1/3 c. sugar, the egg yolk, vanilla, honey and cinnamon with an electric mixer on high 1 minute, until light and creamy; set aside
  4. Spoon preserves down the middle of the puff pastry, 3 inches wide, leaving 1 inch at both ends
  5. Slice pears with an apple corer or by hand, removing core; After slicing, peel each wedge and slice into thirds, making thin slices; Top preserves with pear slices
  6. Spoon cream cheese mixture over pears
  7. Beat egg with 2 T. water to make egg wash
  8. Fold one side of pastry over filling; apply egg wash along entire edge and fold over other side, sealing by pressing on top of egg-washed side
  9. Apply egg wash to insides of both ends and fold up towards top, sealing by pressing together; Brush egg wash over entire pastry; Sprinkle with 2 T. sugar
  10. Cut 4-5 slits on top of pastry about 3 inches long
  11. Bake 35 minutes, until flakey and golden brown
  12. Remove from oven; let set 5 minutes before slicing into 6 slices
  13. Sprinkle with sifted powdered sugar, if desired, for garnish
14 Comments
  • 1 – Aug 14, 2010
Oh wow now you talking my language chicky I won't some of that right now yummmmmmmmmmmm Fruit and creams my favorite and my french of me love puff pastries oh my!!!!!!!!
Josee Lanzi
  • 2 – Aug 16, 2010
I can eat half all by myself if I don't hide it from myself! Glad you liked it!
Paula Todora
  • 3 – Aug 16, 2010
Another Beautifu Yummy Confection!!!! How will I ever find enough time to make all these wonderful desserts??
Rebecka Evans
  • 4 – Aug 16, 2010
Oh yeah, I would have to hide this dessert from myself too Paula T! That looks wonderful and I know it was taste just as good as it looks!
Grandmereb Lovestobake
  • 5 – Aug 17, 2010
Wow! This sounds great for a grand finish to a wonderfl meal or all by itself for breakfast - or anytime.
Elizabeth Randall
  • 6 – Aug 18, 2010
Oh my gosh, Paula, Your recipes keep popping out at me. I want to make myself a cappuccino and have one of these with it!
Grandma Miller
  • 7 – Sep 2, 2010
Oh Paula, I'm guessing 350 degree oven??? Please let me know, I've got some puff pastry and some peaches and I'm going to sub them for the pear!! Yummm
Angela McClure
  • 8 – Sep 2, 2010
Yummy! I love pears and love strudel too! Nice... Paula, nice! Congrats Lady! I am going to make this one... looks and sounds delicious! Nancy Manlove
Nancy Manlove