Diabetic Pear Strudel Recipes

Steps:

• Preheat oven to 425F (220C)Gas Mark 7.
• Use nonstick cookie sheet, spray lightly or cover with parchment paper.
• Peel, core and thinly slice pears.
• Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
• Add the pears and saute for 2 minutes.
• Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
• On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
• Sprinkle almonds on the pastry.
• Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
• Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
• Place seam side down on cookie sheet.
• Make slashes every 2 inches (5 cm).
• Mix sugar and cinnamon and sprinkle on top.
• Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
• Bake 25-30 minutes until puffed and brown.
• Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.

Steps:

• Preheat oven to 200 degree celcius (180 degree for fan-forced).
• Grease oven tray.
• Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
• Stack pastry sheets, brushing each lightly with milk as you layer them.
• Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
• Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
• Place seam side down on prepared tray.
• Bush strudel with remaining milk.
• Bake uncovered for about 25 minutes or until lightly browned.
• Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

Steps:

• Combine the sugar and vanilla in a food processor and blend until the beans are very finely chopped.
• Sift the vanilla sugar into a bowl and discard the contents of the sieve; cover and set aside.
• Combine the cream, water, and 3 tablespoons of the vanilla sugar in a saucepan.
• Stir until the sugar dissolves and the mixture comes to a boil.
• Remove from the heat, add the chocolate, and whisk until smooth.
• Whisk in the brandy.
• Mix ½ cup of the vanilla sugar and cornstarch in a bowl.
• Melt 2 tablespoons of butter in a skillet, then add the pears and sauté until tender and golden.
• Sprinkle the cornstarch mixture over the pears and stir to blend.
• Simmer until the juices are very thick, stirring often.
• Remove from the heat, mix in the lemon juice, and let cool.
• Finely grind the nuts, cookies, and 2 tablespoons of the vanilla sugar in the food processor; transfer to a small bowl.
• Butter a baking sheet and place a phyllo sheet on a work surface.
• Brush the phyllo with butter, top with a second phyllo sheet, and brush again with butter.
• Sprinkle with 3 tablespoons of the nut mixture.
• Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons of the nut mixture.
• Top with another phyllo sheet and brush with butter.
• Top with another phyllo sheet (for a total of 10 sheets) and brush with butter.
• Starting 2 inches from the long side and 2½ inches from the short side, spoon the filling in a 3-inch-wide and 12-inch-long log parallel to one of the long sides.
• Fold the short sides over the filling and unsalted butter the folded edges.
• Roll up the strudel lengthwise, enclosing the filling, and transfer to the greased baking sheet.
• Brush the strudel thoroughly with butter.
• Preheat your oven to 375°F and bake the strudel until golden brown, about 45 minutes.
• Let stand for 15 minutes before cutting with a serrated knife into crosswise sections.
• Spoon warm chocolate sauce onto each serving plate and place the strudel atop the sauce.
• Place a scoop of ice cream alongside, garnish with mint, and serve.

Steps:

• Thoroughly mix the dried pears with the pecans in a large bowl.
• Add the remaining filling ingredients and mix well.
• Preheat the oven to 375°F.
• Lighly grease a baking sheet.
• Lay 1 phyllo sheet on a large sheet of wax paper.
• Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
• Top with a second sheet of phyllo.
• Brush with margarine and sprinkle with 1 tablespoon of crumbs.
• Keep remaining phyllo sheets covered.
• Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
• Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
• End the roll with the seam on the bottom.
• Transfer the roll to the baking sheet and brush the top with margarine.
• Repeat with the remaining filling and remaining dough.
• Bake 25 minutes or until golden.
• Just before serving the strudel, sprinkle it with confectioners' sugar.
• Serve warm if desired.