Yield: 1 Servings
|1 can||Solid pack canned pumpkin|
|1½ \N||Pears, peeled, cored and diced (2 cups)|
|¾ cup||Packed brown sugar|
|¾ cup||Chopped walnuts|
|1 teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground cloves|
|⅛ teaspoon||Ground ginger|
|1 pack||(17 1/4-ounce) frozen puff pastry, thawed according to package directions (2 sheets)|
|1 \N||Egg, lightly beaten|
|\N \N||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 (¾-inch 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 EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 20:48:36 +0000 From: Cheryl Miller <csmiller@...>