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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Filled with pears, figs and nuts, this flaky pastry is delightful with a cup of tea at breakfast or with a scoop of vanilla ice cream after dinner. It's so pretty and not too sweet.Cheryl Perry, Hertford, North Carolina Ingredients:
2 medium pears, peeled and chopped |
1/4 cup pear nectar |
2 tablespoons brown sugar |
1-1/2 teaspoons butter |
1/2 teaspoon grated lemon peel |
1/8 teaspoon ground allspice |
dash salt |
1-1/2 teaspoons cornstarch |
1-1/2 teaspoons water |
1/2 cup chopped dried figs |
1/2 cup mascarpone cheese |
1 tablespoon heavy whipping cream |
1/2 teaspoon vanilla extract |
16 sheets frozen phyllo dough, thawed (14-inch x 9-inch sheet size) |
1 cup butter, melted |
1 cup finely chopped black walnuts, divided |
2 tablespoons coarse sugar |
Directions:
1. In a large saucepan, bring the pears, pear nectar, brown sugar, butter, lemon peel, allspice and salt to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes. Combine cornstarch and water until smooth. Gradually stir into pear mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in figs. Cover and let stand for 10 minutes.
2. In a small bowl, combine the cheese, cream and vanilla. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat with two more sheets of phyllo, brushing each layer with butter. Sprinkle with 1/4 cup walnuts. Repeat. Top with two sheets of phyllo, brushing each layer with butter.
3. Spread half of cheese mixture over phyllo to within 1/4 in. of edges. Spread half of pear mixture widthwise over half of cheese mixture. Roll up jelly-roll style, starting with the short side spread with pear mixture.
4. Place seam side down on a greased 15-in. x 10-in. x 1-in. baking pan. Using a sharp knife, cut slits in top. Brush with butter and sprinkle with coarse sugar. Repeat with remaining phyllo, melted butter, walnuts, cheese mixture and pear mixture. Bake at 350° for 40-45 minutes or until golden brown. Cool to room temperature. Cut into slices. Yield: 2 strudels (4 slices each).
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