Recipe - Pumpkin Pear Strudel

1 cn Solid pack canned pumpkin
1 One half Pears, peeled, cored and
minced (2 cups)
Three fourths cup Packed brown sugar
Three fourths cup Chopped walnuts
1 teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
1/8 teaspoon Ground ginger
1 pack (17 1/4ounce) frozen puff
pastry, thawed according to
package directions (2
sheets)
1 Egg, lightly beaten
Cinnamon sugar

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

Make downward slanting cuts in outer edges of pastry (3/4inch apart),
starting about 1 inch away from filling and cutting outside edges. Starting
at top, alternately fold left and right side pastry strips over filling
forming chevron design. Seal at top and bottom of strudel. Place on rimmed
baking sheet. Repeat with remaining filling and pastry sheet.

Brush strudel with egg; sprinkle with cinnamon sugar. Bake at 375 degrees
for 25 to 30 minutes or until golden brown and puffy. Serve warm. Serves
10.

Posted to EATL Digest 17 October 96

Date: Fri, 18 Oct 1996 20:48:36 +0000

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU