Ingredients:
1/3 cup finely chopped dried pear halves or 1/3 cup golden raisins
1/2 cup pecans, chopped
2 large ripe pears, peeled, halved, cored and thinly sliced ( 12-14 ounces total)
1/4 cup granulated sugar
2 teaspoons strained fresh lemon juice
1 teaspoon grated fresh lemon rind
1 teaspoon ground cinnamon
2 tablespoons apricot preserves
4 strudel sheets or 4 phyllo pastry, thawed if frozen
6 tablespoons unsalted margarine, melted
4 tablespoons dry cookie crumbs or 4 tablespoons breadcrumbs
confectioners’ sugar, for serving
Directions:
Thoroughly mix the dried pears with the pecans in a large bowl.
Add the remaining filling ingredients and mix well.
Preheat the oven to 375 F.
Lighly grease a baking sheet.
Lay 1 phyllo sheet on a large sheet of wax paper.
Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
Top with a second sheet of phyllo.
Brush with margarine and sprinkle with 1 tablespoon of crumbs.
Keep remaining phyllo sheets covered.
Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
End the roll with the seam on the bottom.
Transfer the roll to the baking sheet and brush the top with margarine.
Repeat with the remaining filling and remaining dough.
Bake 25 minutes or until golden.
Just before serving the strudel, sprinkle it with confectioners’ sugar.
Serve warm if desired.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.