Bake the Book: Pear-Cranberry Strudel


[Photograph: Pernille Pedersen]

Chef McCoy combines pears tossed in lemon zest, brown sugar, and cinnamon with fresh cranberries for an autumn-appropriate strudel from Desserts for Every Season. Rolled in phyllo rather than traditional strudel dough, it's a snap to make, while staying neat and sweet.

Tips & Tweaks: If the recipe's request for brown, granulated, and turbinado sugar struck you as fussy, take another look—the hint of molasses sweetens the fruit filling, the granulated sugar separates the phyllo layers with a little sparkle, and turbinado sugar provides the finishing crunch. For best results, be sure to use all three.

As always with our Bake the Book feature, we have five (5) copies of Desserts for Every Season to give away.

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