Pear & Cranberry Strudel with Caramel Sauce
Serving Size / Yield
- 1 egg
- 1 tablespoon water
- 1/2 cup dried cranberries
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 2 large Bosc pears, peeled and diced
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge FarmÂ® Puff Pastry Sheets (1 sheet), thawed according to package directions
- 3/4 cup caramel topping
Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork or whisk.
Place the cranberries into a small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain the cranberries. Stir the brown sugar, cornstarch and cinnamon in a medium bowl. Add the pears and cranberries and toss to coat.
Sprinkle the work surface with the flour. Unroll the pastry sheet on the floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. With the long side facing you, spoon the pear mixture onto the lower third of the pastry. Starting at the long side, roll up like a jelly roll. Tuck the ends under to seal. Place the pastry seam-side down on the prepared baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
Bake the pastry for 25 minutes or until it's golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Heat the caramel topping according to the package directions and serve with the pastry.
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