Saturday, October 13, 2007
Perfect Pear...Pumpkin Pear Strudel
I took a day off this past Friday and headed down to my moms to spend the day with my her & my sister. They teach year round school, and this was their last Friday of a 3-week break before going back for 10 weeks (until Christmas break).
I have been itching to bake with some pears since I saw some awesome pear recipes featured on WILLIAMS SONOMA RECIPES. I found this recipe on VERY BEST BAKING and modified it slightly. It was perfect because it made 2 strudels so my mom and sister got to keep one and I got to bring one home to Nate!
This was also my first experience working with puff pastry, which is super fun and I can't wait to make something else with it!. Here is my version of the Very Best Baking recipe for Libby's Pumpkin Pear Strudel...
2 Large ripe pears, peeled, cored and diced
1 can Libby's Pure Pumpkin Puree
1/2 c brown sugar
1/8 c sugar
3/4 c crushed pecans
1/4 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
Cinnamon & sugar mix
1 egg beaten
2 sheets puff pastry (17oz package) thawed according to package and divided and edges cut like this:
In a medium bowl, mix pumpkin, pears, nuts, spices & sugars until well combined. Spoon 1/2 of the mix onto the center of each prepared, thawed puff pastry. Braid/ criss-cross the fringed sides together like this:
Seal each end by pressing firmly. Brush beaten egg over the top of each strudel and sprinkle with cinnamon-sugar mix.
Bake 30 minutes at 375, until golden and puffy. Serve warm.