Pear Cream Cheese Strudel

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An easy,,and delicious pear and cream cheese pastry creation to wow your friends with.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 407kcal

Author: Blissful Foods Plus

Thaw puff pastry sheet per package instructions. I prefer to put the puff pastry in the refrigerator to thaw overnight. You can also place the pastry on the countertop to thaw for a couple of hours. This recipe uses 1 sheet.

Peel and chop 2 cups of pears. If using canned pears, drain and chop, 2 cups of pears. Reserve 3 tablespoons of juice and set aside.
In a medium sauce saucepan, add 1/2 cup sugar and 1 tablespoon of cornstarch. Whisk together until well combined. Add 3 tablespoons of water and the chopped pears. Mix well. If using canned pears, add 3 tablespoons of pear juice instead of water. Place over medium heat on the stovetop and bring to a simmer. Once gentle bubbles start rising from the bottom of the pan, cook for 5 minutes, stirring constantly. Pear sauce will thicken. Remove from heat. Set aside and allow to cool to room temperature.

In a medium mixing bowl, mix together the cream cheese, powdered sugar, nutmeg, and vanilla until light and fluffy.

Preheat Oven to 400℉. Line a baking pan with parchment paper. Do the same if using a rectangular tart pan.
Remove the thawed puff pastry. These are usually packaged in a tri-fold fashion. Remove parchment paper from the baking pan and place it on the countertop. , Place the puff pastry flat onto the parchment paper. You will clearly see a center area and 2 side folds. Take a sharp knife and cut the side folds of pastry into 1/2-inch diagonal strips. Start each cut about 1/4 inch from the center area outward to the edges of the dough. We will fold the diagonal strips over the fruit and cream cheese filling.
Using the center area and about 1/2 inch from each end, start layering the cream cheese filling. With a spatula, evenly spread the cream cheese filling over the center area. Spoon the pear filling over the cream cheese. Use a spatula to evening spread the fruit filling over cream cheese.
Alternating from side to side, pull/fold the diagonal dough strips over the filling. This will form a braided look. This is a rustic dessert, so it does not have to be perfect so don't let this intimidate you. The next important thing is to fold over the ends. This will keep filling from leaking out the ends. Using the sides of the parchment paper, pick up the strudel and place it on the baking sheet or into the tart pan.

In a small mixing bowl, beat 1 large egg and 1 teaspoon of water together until incorporated well. Take a pastry brush and brush egg wash all over the top, sides, and ends of the strudel.

Sprinkle coarse decorating sugar over the strudel. Place in a preheated oven and bake at 400℉ for 30-35 minutes or until golden brown. Remove from the oven. Using a metal offset spatula, gently run around the edges of the strudel to release the edges. Using the parchment paper lift from the baking pan and gently slide off parchment paper onto a cooling rack.
Serve warm with a scoop of vanilla ice cream or alone with a cup of coffee. This dessert is good anytime. Enjoy!

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