Asian Pear & Brie Strudel

Perhaps its no surprise that Asian pears suffer an identity crises. They are often called ‘apple pears’ because of their crisp texture and apple flavor characteristics. Asian pears are a cross between the Ussuri pear and the Japanese Sand pear, having no relation whatsoever to apples.

Some of the Asian pears made their way west with Chinese and Japanese immigrants in the 1850’s. Their shape and taste were modified into fruit like the well known ‘Bartlett’pear. Other pears travelled eastward to Korea and Japan. These ‘Asian’ pears became more like an apple in shape and crisper in texture. Unlike other types of pears, which you want to eat when they have a bit of give to them, ripe Asian pears are firm. Even though they are hard, they still bruise easily, which is why you often see them sporting ‘foam net sweaters’ for protection in the grocery stores.

Since I had a couple of these nice juicy pears on hand as well as some Brie, putting them into strudel seems like a good idea. I’m just going to ‘wing it’ as the saying goes, and combine a few ideas to see what develops. What’s not to love about strudel, right?! 

Print Recipe
Asian Pear & Brie Strudel
Votes: 2
Rating: 4.5
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Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Streusal
Strudel Pastry
Course Brunch, dessert
Servings
Ingredients
Streusal
Strudel Pastry
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
Pear Filling
  1. In a small saucepan, combine pears, apple juice & maple syrup. Bring to boiling; reduce heat & simmer uncovered about 5 minutes or until pears are tender. Drain pears; add nuts, cherries, brown sugar & apple pie spice. Toss gently until mixed; set aside.
Streusal
  1. In a bowl, stir together flour, oats, sugars, spices & salt until fully combined. Gently stir in melted butter & crumble ingredients together. Set aside
Strudel Pastry
  1. In a medium bowl, stir together flour, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently about 20 times. On a sheet of parchment paper, press dough out to a 14"x 14" square & lightly butter pastry.
  2. On another large sheet of parchment paper, spread streusal topping out evenly. Lay pastry, buttered side down over streusal & press down lightly. Lay thinly sliced BRIE cheese over pastry, then top evenly with pear filling. Roll up pastry from the longest side using parchment to do so.
  3. Preheat oven to 350 F. Lay filled strudel roll with parchment on a baking sheet. Slice top of strudel part way through at 1" intervals. Remove any excess streusal. Bake about 40 minutes or until golden brown. Remove strudel from baking sheet & place on a wire rack. Sprinkle with excess streusal.

Spiced Apple & Carrot Scones

Its true that a good scone is a delicate flavor balance of opposites: rich but light, tender but sturdy, satisfyingly sweet but not overly so.

As baking soda and baking powder came into use as rising agents in the mid 19th century, the familiar light, raised scones began to appear in recipe books.

Scones are closely related to biscuits in that they contain much of the same ingredients — flour, baking powder, salt, shortening or butter.

The making of tender scones lies in the technique itself. The ‘secret’ is to mix the dough as little yet as thoroughly as you can. The less you work at it, the more tender the scones will become.

Scones as well as muffins seem to fall in and out of ‘fashion’. For me, I love them both and never tire of making either one.

This particular recipe I developed some time back with a lot of room for variations. My sister, Loretta and I share a common addiction for scones and fully believe it should be a constant in one’s life. This one is for you, Loretta. Enjoy!

Print Recipe
Spiced Apple & Carrot Scones
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
  2. In a food processor, pulse oatmeal for a few seconds; transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans (sunflower seeds) together until combined. Set aside. In a medium bowl, whisk egg, brown sugar, syrup, oil, applesauce, orange zest, orange juice & vanilla together until combined.
  3. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, carrots & apple. Fold together gently just until blended.
  4. Scoop onto baking sheet & bake 3 minutes at 425 F. then reduce heat to 350 F. & bake for an additional 9 minutes or until they test done. Cool on baking sheet for 10 minutes; remove to wire rack.