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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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PEAR STRUDEL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lewis Estate in Bedford, Texas in 1982. Ingredients:
4 sheets filo pastry |
2 teaspoons margarine melted |
1 tablespoon water |
peeled rind of 1 lemon |
1 tablespoon sugar |
1/4 teaspoon nutmeg |
2-1/2 pounds fresh pears |
2 tablespoons raisins |
Directions:
1. Preheat oven to 350 then peel core and dice pears.
2. Place pears, water and lemon peel in a nonstick saucepan.
3. Cook over moderate heat until soft but still firm stirring occasionally to prevent sticking.
4. Remove from heat then add raisins, sugar and nutmeg then remove lemon rind.
5. Lay a sheet of pastry on a greased baking tray and lightly brush with melted margarine.
6. Place another sheet of pastry directly on top of first sheet and brush with margarine.
7. Repeat the process with remaining two sheets.
8. Lay pear mixture along length of sheet leaving at least 2 from sides and edges.
9. Fold sides and edges over then gently roll mixture up to resemble a Swiss roll.
10. Brush edges and top of strudel with margarine then slash top diagonally with serrated knife.
11. Bake at 350 for 40 minutes then serve warm topped with ricotta cheese or whipped cream.
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