Pear Strudel (Reduced Sugar) | America's Test Kitchen

Name: Pear Strudel (Reduced Sugar) | America's Test Kitchen
Total time: 125 min
Ingredients: 1½ pounds (680 grams) ripe but firm Bosc or Bartlett pear, peeled, quartered, cored, and sliced ¼ inch thick; ¼ cup (1½ ounces/43 grams) Sucanat; 2 tablespoons pear brandy; 1 teaspoon lemon juice; ¼ teaspoon ground cinnamon; Salt; ½ cup walnuts, toasted and chopped fine; 1½ teaspoons flour; 4 tablespoons unsalted butter, melted; 12 (14 by 9-inch) phyllo sheets, thawed

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For the ultimate low-sugar pear strudel, we set our sights on a flavorful, moist filling wrapped in a flaky, golden crust.

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Ingredients

1½ pounds (680 grams) ripe but firm Bosc or Bartlett pear, peeled, quartered, cored, and sliced ¼ inch thick
¼ cup (1½ ounces/43 grams) Sucanat
2 tablespoons pear brandy
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
Salt
½ cup walnuts, toasted and chopped fine
1½ teaspoons flour
4 tablespoons unsalted butter, melted
12 (14 by 9-inch) phyllo sheets, thawed