Drool-Worthy Pear Pie 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.
- 3/4 cup all-purpose flour
- 6 tablespoons vegetable oil
- A pinch of sea salt
- 4 pears
- 5 tablespoons bread crumbs
- 1/2 cup melted vegan butter
- 5 tablespoons raw cane sugar
- 1/2 cup dried cranberries or raisins
- 1/2 cup pistachios
- 1/2 cup almond slivers
- 4 1/2 tablespoons agave nectar
- Confectioner’s sugar
- Vegan whipped cream
Preheat oven to 350°F.
Combine the flour, vegetable oil, sea salt, and 1/3 cup water into a large mixing bowl.
Knead into a smooth dough and let rest for 10 minutes.
Peel and core the pears and slice into quarters.
Cut the pear quarters into paper-thin slices.
Fry the breadcrumbs in 1/4 cup melted butter until golden brown.
Mix the pears, bread crumbs, raw cane sugar, dried cranberries, 3 tablespoons of pistachios, and 3 1/2 tablespoons of almonds into a mixing bowl.
Roll the dough into a large rectangle (about 2 1/2×17 1/2-inches) so that it’s paper thin, and then place on a sheet of parchment paper.
Spread the filling mixture out along the length of the dough so that it makes a strip that’s about 2 inches wide, leaving about 1-inch free on the edges.
Generously cover the areas of dough that don’t have any filling with the rest of the melted margarine.
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.
Bake in a hot oven for 25 minutes.
In the meantime, coarsely chop 1/3 cup pistachios in a blender and mix with the agave nectar to make the pesto.
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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