Unrolled Cinnamon Pear Strudel

Unrolled Cinnamon Pear Strudel


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This cinnamon pear strudel is a great breakfast treat. Treat yourself to this fruity breakfast dessert.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

3-5 servings


  • 1 egg
  • 1 tablespoon water
  • 1/2 cup packed brown sugar
  • 1/2 cup dried cranberries
  • 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 Puff Crescent Pastry Sheets (1 sheet), thawed according to package directions

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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. Place in a small ramekin dish and keep face open. Slightly bring edges together in the center or leave them partially open.  Brush the pastry with the egg mixture on the dough. 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.  

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