Pear Strudel with Whidbey's Cream
List of Ingredients
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup flour
1/2 cup sultana (golden) raisins, soaked for 20 minutes in 1/2 cup late harvest white riesling
1/2 cup chopped walnuts or
hazelnuts
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon grated orange zest
Pinch of salt
4 Bartlett pears, peeled, cored and
thinly sliced
4 tablespoons butter, softened
1-pound package of phyllo dough
Egg Wash:
1 egg, whipped with 1/4 cup water
1/4 cup powdered sugar (optional)
Whidbey's Cream:
1 pint whipping cream
1/3 cup sour cream
Juice of 1 lemon
2 tablespoons powdered sugar
2 ounces Whidbey's loganberry liqueurRecipe
Preheat oven to 375 degrees F.
In a large bowl, blend the brown and white sugars and flour. Add raisins, nuts, nutmeg, cinnamon, orange zest, pears and salt, and mix thoroughly.
Lightly butter five sheets of the phyllo dough and place them in a stack. Spread 1/3 of the pear filling down the center of phyllo dough. Roll up like a fat, flat log.
Repeat process. There should be enough filling for three logs.
Carefully place them on a lightly buttered baking sheet. Brush the tops with egg wash. Bake the strudel for 30 minutes or until golden brown. Cool. It does not have to be refrigerated.
(For easy transport, leave strudel on the baking sheets, covering lightly with foil or plastic wrap.)
Cut into 2-inch slices to serve. Either dust with powdered sugar or top with Whidbey's Cream.
For the Whidbey's Cream:
Beat whipping cream until stiff. Fold into sour cream, stirring until smooth. Stir in lemon juice, sugar and Whidbey's liqueur.
Make this the morning of the tailgate party and carry in a covered dish; refrigerate until ready to serve.
Recipe from Krista Mauler
|
|
member logon
