Simple and easy yet the most delicious Autumn dessert this year: sweet and luscious pears and blueberris, wrapped in thin phyllo. Melting in your mouth, making beautiful autumnal memories and happy times!
Golden Autumn, the beautiful produce blessings all around us! Vibrantly coloured, luscious veggies and fruits galore! But first things first: apples and pears, my dear Watson, let’s have some pears!
My friends have a beautiful orchard they invited us to back in September. Oh, the happiness, the warm Sun and beautiful apples, pears and quinces posing ever so pretty from heavy branches. The treasure of the day was, apart from my beloved friends, a Bosc pear tree just waiting to give us its fruit, weight in gold. Oh, my! What shall we do first? Well, we ate one or two and since the Bosc pear is a big one, we packed the rest to be eaten later and put in some sweet, sweet delice!
I have already put this recipe on my Instagram Account but I surely think this Vegan Pear & Blueberry Strudel deserves its own blog post 🙂
In my last post I wrote about learning more about photography so if you like, take a peak to my other IG acc, where I put my travels and other wonderings 🙂
Strudels make a big part of my heritage kitchen. If your ancestors lived in Habsburg monarchy, the chances are that it is part of your Grandma’s baking list too! Strudel, as German word, means layered pastry made of thin sheets of dough filled with usually sweet fillings. Have you seen my Cherry Strudel? Well, it’s pretty much the same thing, only in this Pear Strudel fillings, I have added some semolina and plant milk to make it richer.
I used store bought phyllo but it can be homemade too. It’s made simply from flour, water, pinch of salt and some oil. I’ll have to make it soon… the time is always kind of an issue but store bought sheets work really well too.
I have a Bosnian friend who taught me once how to make homemade Burek and Potato pita (Krumpiruša). The dough is pretty much the same, only the rolling and thinning the sheets method is different. My grandma would roll it out first and then stretch it out gently on the white table cloth, going around the table, putting her palm up beneath the dough and pulling carefully.
My friend did the most of the job with long, thin rolling pin. She would wrap the dough around the pin and then roll it out vigorously and in no time, she made the thinnest sheet to wrap the potatoes in and swirl a circle in her tepsija (baking pan). It’s pretty similar method to one you see when people roll out the Baklava sheets.
So I don’t know who invented that method and thin layers of dough to be filled with bliss. I’m certanly not saying that Bosnian pita, Strudel and Baklava are the same thing so please don’t go after me (!) but they all are so delicious and simple to make, epecially with store bought sheets that they surely deserve you to give it a try!
VEGAN PEAR BLUEBERRY STRUDEL
10 – 12 sheets of phyllo pastry
ca 1 kg/ 2 pounds (or a bit more) pears, when peeled, seeded, cubed / or apples!
a nice handful of blueberries /other berries/raisins, etc.
5 – 6 tbsp semolina
5 dl/ 2 cups plant milk
pinch of salt
Put cubed pears in the bowl, sprinkle with semolina, add milk. Toss and turn. If you feel like it, splash it with a little rum or other booze. Leave covered aside till your oven hits 180°C/375F. Semolina will soak some of the liquid and will cook better during baking. Line the baking sheet with baking paper. Spread 2 sheets of phyllo, one on top of another – you’ll make 5 – 6 rolls. Sprinkle every sheet with a little oil, put a stripe of pears in the middle, sprinkle with blueberries and sugar, maybe some cinnamon too. Roll, put on the baking sheet. Repeat till done. Sprinkle every roll with few drops of oil again and with the rest of the milk, you’ll see some left on the bottom of the bowl with the pears. Put the strudel in the oven and bake for nice half an hour or a bit more. Watch: if it starts to brown to quickly, cover it with aluminium foil. Take it out, cool and enjoy!
*PIN* this Strudel for later!
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