Pear And Raspberry Strudel

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 1/2 lbs pears, bosc or any other hard fleshed pear peeled,cored and diced
• 1 pint raspberries
• 1/2 cup sugar, plus
• 2 tablespoons sugar, divided
• 1/4 cup plain breadcrumbs, plus
• 2 tablespoons plain breadcrumbs, divided
• 2 tablespoons minced crystallized ginger
• 1 1/4 teaspoons ground cinnamon, divided
• 1 teaspoon grated lemon, rind of
• 1/4 teaspoon fresh grated nutmeg
• 11 phyllo pastry sheets (12 if using garnish)

Recipe

• 1 heat oven to to 375ºf.
• 2 in a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
• 3 in a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
• 4 on a piece of waxed paper, place one sheet of phyllo.
• 5 brush with butter, sprinkle with sugar mixture.
• 6 repeat with remaining sheets.
• 7 spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
• 8 fold in sides and roll jelly roll fashion.
• 9 place on cookie sheet sprayed with cooking spray.
• 10 brush strudel with butter.
• 11 optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
• 12 fold each strip lengthwise in half.
• 13 gather and roll each strip to make rosettes.
• 14 arrange on top of strudel.
• 15 bake for 50 minutes or until top is golden and fruit is tender.
• 16 watch it so it doesn't get too brown.
• 17 shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
• 18 otherwise it will get soggy.