Pear Strudels

Name: Pear Strudels
Yield: 4 strudels
Ingredients: 2 oz (60 g) raisins; 1/4 cup (60 mL) pear liqueur to steep raisins in; 1 1/2 lb (700 g) pears; 2 oz (60 g) sugar; 1 tsp (5 mL) ground cinnamon; 1 oz (30 g) almonds; Lemon zest; 4 sheets phyllo pastry dough; 2 oz (60 g) melted butter; 2 oz (60 g) Canadian Ricotta cheese; Icing sugar to finish; Sauce William; 1 cup (250 mL) Milk; 3 egg yolks; 2 oz (60 g) sugar; 3 tbsp (45 mL) pear liqueur

This is the Pear Strudels recipe.

Prep: 20 min
Cooking: 35 min

Yields 4 strudels

Ingredients

2 oz (60 g) raisins
1/4 cup (60 mL) pear liqueur to steep raisins in
1 1/2 lb (700 g) pears
2 oz (60 g) sugar
1 tsp (5 mL) ground cinnamon
1 oz (30 g) almonds
Lemon zest
4 sheets phyllo pastry dough
2 oz (60 g) melted butter
2 oz (60 g) Canadian Ricotta cheese
Icing sugar to finish
Sauce William
1 cup (250 mL) Milk
3 egg yolks
2 oz (60 g) sugar
3 tbsp (45 mL) pear liqueur

READY FOR REWARDS?

Preparation

Steep raisins in pear liqueur.

Peel, core and slice pears. Mix pear slices, sugar, cinnamon, raisins (drained), almonds, lemon zest and Canadian Ricotta cheese.

Spread phyllo sheets and brush each sheet with a little melted butter. Stack the buttered sheets on top of each other.

Spread 1/4 of pear mixture in the middle of each sheet and roll tightly. Close ends by folding under strudels. Place on a buttered pastry sheet, brush the strudel with the rest of the butter.

Bake in oven preheated to 375 °F (180 °C) for 20 to 25 minutes. Strudel should be golden brown and crisp.

William Sauce:

Bring milk to a boil; while milk is heating, whisk egg yolks with sugar. Pour milk over egg yolks, beating constantly. Pour all ingredients (except icing sugar) into a saucepan and cook over low heat, stirring with a wooden spoon. Be careful not to boil. Keep temperature lower than 150 °F (80 °C).

Sprinkle strudels with icing sugar. Serve hot with hot Sauce William.

Jean Soulard, Executive Chef, Le Château Frontenac