Pear and Raspberry Strudel

posted by Sue Freeman 05-23-98 5:32 AM

2 1/2 lbs pears, Bosc or any other hard fleshed pear, peeled, cored and diced
1 pint raspberries
1/2 cup plus 2 Tbs sugar, divided
1/4 cup plus 2 TBs plain dry bread crumbs, divided
2 Tbs minced crysallized ginger
1 1/4 tsp ground cinnamon, divided
1 tsp grated lemon peel
1/4 tsp fresh grated nutmeg
11 filo sheets

Heat oven to to 375 degrees.

In bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 tsp cinnamon, lemon peel and nutmeg.

In a small bowl combine remaining sugar, breadcrumbs and 1 tsp cinnamon.

On a piece of waxed paper, place one sheet of phyllo. Coat with butter flavored cooking spray, sprinkle with sugar mixture. Repeat with remaining sheets. Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides. Fold in sides and roll jelly roll fashion.

Place on cookie sheet sprayed with cooking spray. Spray strudel with butter flavored spray.

Now for a garnish, take one sheet of filo and cut sheet into 2 " wide strips. Fold each strip lengthwise in half. Gather and roll each strip to make rosettes. Arrange on top of strudel.

Bake for 50 minutes or until top is golden and fruit is tender. Watch it so it doesn't get too brown. Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top. Otherwise it will get soggy.

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