Wrap pears, pumpkin and chopped nuts sweetened
with brown sugar and spices in puff pastry sheets and pop them
into the oven for a few minutes. Out will come a light and flaky
pastry bursting with sweetness and flavor.
Pumpkin Pear
Strudel
2 cups peeled, cored and
diced pears, (about 2 small)
1 cup LIBBY'S® 100% Pure Pumpkin
3/4 cup firmly packed brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 sheets frozen puff pastry (from 17.25-ounce package), thawed
per pkg directions, divided use
1 large egg, lightly beaten
2 tablespoons cinnamon sugar
Preheat oven to 375°F.
Combine pears, pumpkin, sugar, nuts, cinnamon,
cloves and ginger in medium bowl. Spoon one half of filling in
center third of one pastry sheet.
Make downward slanting strips in outer
sections of pastry (3/4-inch apart) starting about 1-inch away
from top of pastry and side of filling, cutting to outside edges.
Starting at top, alternately fold left and right side pastry
strips over filling forming a braid. Seal at top and bottom of
strudel. Place on ungreased rimmed baking sheet. Repeat with
remaining filling and pastry sheet. Brush strudel with egg; sprinkle
with cinnamon sugar.
Bake for 25 to 30 minutes or until golden
brown and puffy. Serve warm.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
