Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- Strudel Filling:
- 4 Tbsp. margarine or butter
- 5 large firm, ripe pears (about 2 1/2 lb.), peeled, cored and cut into 1/2-inch pieces
- 1 tsp. vanilla extract
- 1/2 cup packed dark brown sugar
- 1/2 cup whole natural almonds, toasted
- 4 oz. almond paste (about 7 to 8 oz. can of tube)
- 1 large egg
- Phyllo Layers:
- 1/4 cup whole natural almonds, toasted
- 2 Tbsp plain dried bread crumbs
- 1/2 tsp. ground cinnamon
- 1 Tbsp. plus 1 tsp. granulated sugar
- 16 sheets (17 x 12 inches each) fresh or frozen (thawed) phyllo (8 oz.)
- 1/2 up margarine or butter (1 stick), melted
- 1/2 cup heavy or whipping cream
Directions
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Prepare Strudel Filling:
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In 12 inch skillet, melt margarine or butter over medium-high heat. Add pears, vanilla, and 1/4 cup dark brown sugar. Cook, uncovered, 15 to 18 minutes, until pears are tender, stirring occasionally. Drain pear mixture in colander set over large bowl, reserve drained pear liquid. Cool pears completely.
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In food processor, with knife blade attached, blend toasted almonds with remaining 1/4 cup dark brown sugar until almonds are finely ground. Add almond paste and egg and process until mixture is smooth. Transfer almond mixture to small bowl; set aside.
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Prepare Phyllo Layers:
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Preheat oven to 400 degrees. In food processor, with knife blade attached, blend toasted almonds, dried bread crumbs, cinnamon, and 1 Tbsp. sugar until finely ground. Transfer to small bowl; set aside.
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On waxed paper, arrange 1 phyllo sheet; brush with some melted margarine or butter. Top with second phyllo sheet; brush with some margarine or butter, then sprinkle with 1 rounded tablespoon ground-almond mixture. Continue layering phyllo, brushing each sheet with melted margarine or butter (reserving about 1 Tbsp. melted margarine or butter for brushing completed roll) and sprinkling every other sheet with 1 rounded tablespoon almond mixture except last layer.
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Starting along 1 long side of layered phyllo, with metal spatula, gently spread almond mixture, about 3/4 inch from edges to cover about one-third of phyllo rectangle. Spoon cooled pears over almond mixture.
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From side with filling roll phyllo, jelly-roll fashion, using waxed paper to help lift roll.
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Place roll diagonally on large cookie sheet, seam side down. Tuck in ends of roll for a finished look. Brush with remaining margarine or butter and sprinkle with remaining 1 tsp. sugar.
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Bake strudel 35 to 40 minutes, until phyllo is golden and filling is hot. Cool on cookie sheet or wire rack about 20 minutes before slicing.
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While strudel is cooling, in 1 quart saucepan, heat cream and drained pear liquid to boiling over high heat, stirring constantly; boil 1 minute. Serve strudel warm with warm pear sauce.