Dried Fruit Strudel with Pear-Brandy Custard Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This strudel is not an Old-World specialty, but it’s in that spirit. It’s made with a flaky sour cream dough that’s easy to handle; the filling is a blend of fresh and dried fruits—almost a mincemeat—perfumed with pear brandy. Serve the strudel warm, with a pool of cool custard surrounding each portion.


Sour Cream Dough

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • ½


  1. SOUR CREAM DOUGH: Combine the flour, sugar and salt in a food processor and pulse to mix. Add the butter and shortening and pulse briefly until the mixture is crumbly. Stir together the sour cream and cold water; add to the flour mixture and process just until combined. Add just enough extra cold water, a spoonful at a time, until the dough begins to clump togethe