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Lisa’s Pear and Date Strudel

Pear and Date Strudel

Dates are a fruit that grow in arid climates, which is one of the reasons they are so popular in Sicily and other areas of Southern Italy. They also grow in Southern California! In fact, dates are the fruit that make Lisa think the most of her grandmother, Catherine Lione. Originally from Sicily (she emigrated from her hometown of Castelvetrano at the age of 12), Lisa’s Nana retired to Laguna Hills in her 50s where, in her own words, she “began to live!” One of her favorite things to do with her husband, Lisa’s grandfather, Frank Franco, was to drive to Palm Desert for a “date shake.” Dates were just sweet enough for Nana to meet that desire for a dolce at the end of a meal or as a snack. Enjoy making this recipe, with dates and pears, for your Sunday dinner- and we hope you think of Lisa’s Nana!

This recipe is also in Lisa’s cookbook This is Sunday Dinner, in Menu 18.

Lisa’s Pear and Date Strudel Ingredients:

Pear and Date Strudel

For the Filling: 

3 cups sliced pears

2 cups dates, chopped

1/2 cup sugar

1/2 cup walnuts, chopped

For the Puff Pastry:

1 sheet frozen puff pastry, thawed

1 egg slightly beaten

Sugar for sprinkling over the pastry

Lisa’s Pear and Date Strudel Directions:

Preheat the oven to 400 degrees F. Line a jelly roll pan (a baking sheet with 1/4 inch high sides) with parchment paper. In a blender or food processor, combine all the filling ingredients until a coarse paste forms.

Place the puff pastry dough on the jelly-roll pan and spoon the filling mixture into the center of the puff pastry. Fold in the sides and roll the pastry, placing it seam-side down on the parchment paper.

Pear and Date StrudelPear and Date Strudel

Brush the top and both ends of the puff pastry with the beaten egg and sprinkle the sugar on top of it. Bake the strudel for 20 minutes or until golden brown. Let the strudel cool completely before slicing and serving.

Pear and Date Strudel

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