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Vegan Pear Strudel with Pistachio Pesto

Strudel is best if you enjoy it fresh out of the oven served with chilled soy whipped cream or vegan vanilla ice cream. The combination of warm strudel and cold whipped cream or ice cream just can’t be beat. You can also find larger quantities of organic shelled pistachios, used in the pesto for this dish, fairly cheap on the internet.

Pear Strudel with Pistachio Pesto

This Recipe is :

Dairy FreeVegan

Serves

1 strudel

Ingredients

  • ¾ cup all-purpose flour (190 g)
  • 6 tablespoons vegetable oil
  • 1 pinch sea salt
  • 4 pears
  • 5 tablespoons breadcrumbs
  • ½ cup melted vegetable margarine (120 g)
  • 5 tablespoons raw cane sugar
  • ½ cup dried cranberries or raisins (100 g)
  • ½ cup pistachios (80 g)
  • ½ cup almond slivers (70 g)
  • 4½ tablespoons agave syrup (70 g)
  • Powdered sugar
  • Soy whipping cream

Preparation

  1. Preheat oven to 350° F.
  2. Combine the flour, vegetable oil, sea salt and ⅓ cup (75 mL) water into large mixing bowl.
  3. Knead into a smooth dough and let rest for 10 minutes.
  4. Peel and core the pears and slice into quarters.
  5. Cut the pear quarters into paper-thin (approx. 2 mm) slices.
  6. Fry the breadcrumbs in ¼ cup (50 g) melted margarine until golden brown.
  7. Mix the pears, breadcrumbs, raw cane sugar, dried cranberries, 3 tablespoons (30 g) of pistachios, and 3½ tablespoons (30 g) of almonds into mixing bowl.
  8. Roll the dough into a large rectangle (about 21.5 x 17.5 inches or 55 x 45 cm) so that it’s paper thin, and then place on a sheet of parchment paper.
  9. Spread the filling mixture out along the length of the dough so that it makes a strip that’s about 2 inches (5 cm) wide, leaving about 1 inch (3 cm) free on the edges.
  10. Generously cover the areas of dough that don’t have any filling with the rest of the melted margarine.
  11. Fold the edges of the dough in and carefully roll the whole thing into a large roll. If desired, coat the dough with the melted margarine again.
  12. Bake in a hot oven for 25 minutes.
  13. In the meantime, coarsely chop ⅓ cup (50 g) pistachios in a blender and mix with the agave syrup to make the pesto.
  14. Allow the pear strudel to cool, dust with powdered sugar, spread the pesto along the top, and serve with whipped cream.

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12 comments on “Vegan Pear Strudel with Pistachio Pesto”

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Jo llewellyn
4 Months Ago

Looks yummy


Reply
Erica Tara Lily Parker
4 Months Ago

Hedvig Ledung drooling?


Reply
Van Ity
4 Months Ago

Eric Altomare


Reply
Gül Değirmenci
4 Months Ago

istiyorum


Reply
Rita Samaritan
4 Months Ago

OMG! YUMMM!! :) ·


Reply
SJ Anderson
4 Months Ago

LauraKate Anderson


Reply
Patti Fralick Weaver
4 Months Ago

I wonder how it would turn out if coconut oil was used, not vegetable oil?


Reply
Loral Morrison
04 Jun 2014

same same... coconut oil has more of a butter texture so would probably be better

MissArpee Ma
4 Months Ago

After looking at all of these yummy vegan recipes and being now vegan and hell bent on promoting health, I'd like to become a vegan chef.


Reply
Shannon Curry
4 Months Ago

Mmmm.... <3


Reply
Brittany Cox
4 Months Ago

Cori Cox


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