How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

Lazy Girl's Halloween Cupcakes (Shhh... They're Delivered!)

When you'd prefer to prep for your Halloween party by styling your zombie makeup instead of piping cupcakes, look to for a dozen creepy sweets just in time for All Hallows Eve.

See More

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Adorable Lunch Box Recipes for Kids

School lunch has never been this cute. See how mom Ashley Thompson combined fruits, vegetables, and some creativity for a week of noontime treats that are heavy on themes, light on groans.

See More

Easy Slow Cooker Appetizers

Looking for no-fuss appetizer recipes to kick off your party? It's time to whip out that slow cooker! Including juicy meatballs, creamy dips, and spicy wings, we've got all your favorite slow cooker appetizers to choose from. Try one of these easy slow cooker appetizer recipes for your next party or get-together.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Fall Fruit Strudel

1.0 by 1 people
Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 35 mins 375°F

Fall Fruit Strudel



  1. Lightly grease a 15x10x1-inch baking pan. In a large mixing bowl stir together flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in the butter and cream cheese until pieces are the size of small peas. Sprinkle water gradually over dough, tossing with a fork until dough is moistened. Gather dough into a ball. Flatten dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
  2. Meanwhile, for filling, in a bowl stir together raisins, cherries, apricots, and rum. Let stand 1 hour. Add pear, walnuts, gingersnaps, the 3 tablespoons sugar, and the cinnamon. Toss until blended.
  3. On a lightly floured surface roll dough with a floured rolling pin to a 14x8-inch rectangle. Trim rough edges. Place the filling in a lengthwise strip down center of the rectangle to about 2 inches from the ends. Brush the edges of the dough lightly with water. Fold a long side of pastry up over the filling. Brush the edge lightly with water and fold the other side over, overlapping slightly. Press gently to seal. Bring the ends of the pastry up to the top and press gently to seal.
  4. Place the prepared baking pan next to strudel. Ease the strudel into pan, seam side down. Brush top lightly with water and sprinkle with the 1 tablespoon sugar. Bake in a 375 degree F oven for 35 minutes or until golden. Cool on baking sheet on a wire rack. Cut into slices with a serrated knife. Serve with Eggnog Custard Sauce or ice cream. Makes 8 servings.

Eggnog Custard Sauce



  1. In a small saucepan, heat milk over medium-low heat. In a small bowl, stir together sugar, cornstarch, and nutmeg. Add egg yolks and whisk until smooth. Gradually whisk about half of the hot milk into the yolk mixture. Pour all of the yolk mixture into the hot milk. Cook over low heat, stirring constantly until the custard thickens slightly and coats a metal spoon. Remove from heat. Stir in dark rum and vanilla. Cover surface with plastic wrap. Cool; chill in refrigerator up to 3 days.

Nutrition Facts (Fall Fruit Strudel)

    Per serving:
  • 383 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 75 mg chol.,
  • 186 mg sodium,
  • 55 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories



Loading... Please wait...