Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pumpkin Pear Strudel




Source of Recipe


Libby's


Recipe Introduction


Wrap pears, pumpkin and chopped nuts sweetened with brown sugar and spices in puff pastry sheets and pop them into the oven for a few minutes. Out will come a light and flaky pastry bursting with sweetness and flavor.



List of Ingredients




2 cups (about 2 small) peeled, cored and diced pears
1 cup LIBBY'S 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


Recipe



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.

MAKE downward slanting strips in 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.

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