Saturday, January 23, 2010

Pear & Almond Strudel

I am attending a big crab feed at my daughters high school tonight, I have volunteered to help out by making a strudel for dessert. For the filling I chose to use bosc pears to be a little different from the normal use of apples, I added raisins, brown sugar, cinnamon, cardamom and toasted almonds. The filling is placed in a roll of puff pastry and scored for looks and to release steam from the filling, also the use of egg wash on the puff pastry forms a golden color when baked. With the strudel done its now time to go eat local dungeness crab!

1 comment:

Brad said...

Sounds like a tasty recipe, thanks for sharing it.