Pear and Dried Fruit Strudel
Why This Recipe Works
We wanted to approximate the rich, buttery, homemade flavor and flaky texture of a traditional strudel without the back-breaking work. We started with sour cream—the acid in sour cream takes the place of lemon juice in traditional strudel and promotes tenderness by slowing gluten formation in the flour. It also adds a wonderful flavor. We solved the flakiness problem in our quick strudel recipe by supplementing chilled butter with shortening, and then turning it in the manner of puff pastry (but without chilling the dough first).