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German Pear Pomegranate Strudel




Source of Recipe


Shell


List of Ingredients




6 ripe pears
3 tablespoons vegan margarine
3/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 pinch salt
1 cup pomegranate seeds (1 large pomegranate)
8 sheets frozen phyllo dough
1 1/4 cups vegan margarine, melted
Garnish
powdered sugar
green colored crystal sugar
red colored crystal sugar

Recipe



1. To make filling: Peel, core, and dice pears.
2. Place large, heavy saucepan over high heat until very hot.
3. Melt margarine and add pears.
4. Cook 2 minutes more and stir again.
5. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears.
6. Allow sugar to melt, stirring occasionally.
7. Bring mixture to boil, then remove from heat.
8. Strain liquid from pears.
9. Cook liquid over medium-high heat, stirring often, until
volume is reduced to about 1/2 cup (will have very syrupy
consistency).
10. Return pears to saucepan, stir to blend, stir in pomegranate seeds.
11. Cool completely.
12. Filling can be made up to 1 week ahead and stored in the refrigerator until needed.
13. To make pastry: Preheat oven to 375 degrees.
14. Place 1 sheet phyllo on dry, flat surface.
15. Brush with melted margarine, top with next sheet, repeat with a total of 4 sheets.
16. Return remaining sheets to refrigerator, wrapped in plastic.
17. Cut pastry in quarters.
18. Work with 1/4 at a time, leaving others under slightly damp cloth.
19. Place 1/3 cup filling in center of pastry and form into a square.
20. Wrap like a package, folding in sides and brushing with
melted margarine to secure.
21. Place seam side down on heavy aluminum cookie sheet,
brush liberally with margarine, and cover with plastic wrap.
22. Continue making packages until you have used all filling.
23. Packages can be assembled a day ahead; brush with
margarine, wrap with plastic wrap, and refrigerate.
24. Bake in preheated oven 15 to 20 minutes, or until golden brown.
25. Cool to room temperature.
26. Garnish: Transfer to work surface.
27. Dust each package with powdered sugar.
28. Sprinkle serving plate lightly with colored sugars, then top with decorated package.
29. Makes 8 to 10 servings.