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Dried Fruit Strudel with Pear-Brandy Custard Sauce
Preparation info
Serves
10
Difficulty
Medium
Appears in
Classic Home Desserts
By Richard Sax
Published 1994
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.
Ingredients
Sour Cream Dough
Method
- 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