— CHERRYL RAVINA BROADBENT Broadbent

Well, strudel dough is a whole thing to make, but I believe you can buy it. And I used to make strudel using philo dough. Pear and cranberry is a filling that I cook to make my winter version of my blueberry slump. And both cranberries, cranberries have a lot of pectin in them, as you probably know, if you've ever cooked cranberries to make a cranberry sauce so that I would get the cranberries started with a sweetener. I sweeten my cranberry filling with fresh orange juice and zest and some maple syrup because I am avoiding granulated sweetener when I can, when it makes sense, not always. And then dice up the pears small so that they kind of match the size of the cranberries. Cook it until it's nice, taste it and see how it sets. And then go ahead and make your strudel with that. You can make that filling ahead, chill it, and then use it when you're ready to assemble your strudel. That sounds delicious.