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Old Fashioned Pear Strudel

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)231.5515
Energy (kCal)5709.7893
Carbohydrates (g)297.018
Total fats (g)422.5568
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight. | 2. Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired). | 3. Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie. | 4. Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick. | 5. Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking. | 6. Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes. | 7. I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar. | 8. You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 1 1/2 cups softened 2433.096 3.0456 3.0456 272.41200000000003
    milk 2 cups 297.68 23.3264 15.372 15.9576
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    flour 6 cups sifted 2187.36 160.8768 190.5624 104.07600000000001
    margarine 1 1/2 cups melted 2433.096 3.0456 3.0456 272.41200000000003
    golden raisin 1 package - - - -
    coconut flake 1 package - - - -
    vanilla wafer 1 package crushed - - - -
    pecan 2 cups chopped 572.6933 107.32799999999999 11.7867 12.064
    sugar 1 -2 cup 0.0 0.0 0.0 0.0
    pear 30 -35 0.0 0.0 0.0 0.0
    cinnamon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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