Pear Strudel

Difficulty:

1/5

Preparation 20min, Cooking 20min

Yield : 8 Servings

Ingredients

1 ½ pounds fresh figs, stemmed, each cut into 6 wedges – (755grams)
3 ½ cups (about 3 large) of firm, ripe pears, peeled, cored, cubed– (755grams)
½ cup sugar – (125ml)

Strudels

¼ cup dry breadcrumbs (60ml)
2 tablespoons and roasted filberts – (30ml)
4 tablespoons vanilla infused sugar – (60ml) (sugar with a vanilla bean stored in it)
1-½ teaspoons ground cinnamon – (7.5ml)
10 frozen Phyllo sheets, thawed
¾ cup (1 ½ sticks) unsalted butter, melted – (175ml)

Directions

Preheat oven to 375F
Place the filberts on baking tray. Toast and cool.
Generously butter a large baking sheet. Cut figs into wedges and place them and the pears on the baking sheet in a single layer. Sprinkle with sugar and take them to the oven to roast until tender and beginning to brown around edges, about 20minutes. Transfer the baked fruit and any juices to medium bowl and let cool.
Place the cooled toasted filberts to a mini processor and blend to obtain a coarsely chopped mix. Combine the chopped nuts with the breadcrumbs. Add 3 tablespoons of vanilla infused sugar and 1 teaspoon of ground cinnamon. Set aside in a small bowl.
For the phyllo pastry, first butter another large baking sheet. Place kitchen towel on a work surface. Lay one phyllo sheet on the towel with the short side toward the edge of the working surface. Brush the sheet with melted butter and then sprinkle with 1/8 of the bread and nut mixture. Place a second phyllo sheet on top and brush it with butter. Sprinkle another layer of breadcrumbs and filberts. Replicate process with 3 more phyllo sheets, creating a 5 layer structure. For the top layer brush with melted butter but don’t sprinkle with chopped nut mix.
With a spoon, spread a 3 inch strip of the fig/pear mixture from the short end to the far end of the phyllo stack.. Be sure to leave a 1 – inch plain border on long sides.
Dust with ½ tablespoon sugar and ¼ teaspoon of cinnamon over fig/pair mixture. Fold the long sides of phyllo in over filling enclosing the filling completely. Brush the exposed sides with melted butter.
Starting at short side, roll up phyllo, folding it in completely. With melted butter brush all over. Repeat for other strudel.
Place the rolled strudels down on baking sheet, with the seam facing down and bake in the center of the oven for about 20min. Let cool for 10 minutes.
Sprinkle with confectioners sugar and garnish with mint.
Serve and enjoy!