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Pumpkin Pear Strudel




Source of Recipe


Internet


List of Ingredients




2 cups peeled, cored and diced pears, (about 2 small)
1 cup 100% Pure Pumpkin
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 sheets frozen puff pastry (from 17.25-oz pkg.), thawed per pkg directions, divided
1 large egg, lightly beaten
2 tablespoons cinnamon sugar

Preheat oven to 375° F.

Combine pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.

Now you have the easy option which is to roll the sides of the pastry into the middle and seal the edges shut or you can choose the fancier way to close the strudel. If you choose the fancy way, make downward slanting cuts (into strips) in the outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel.

Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.

Bskr for 25 to 30 minutes or until golden brown and puffy. Serve warm.



Recipe