Ingredients: |
Ingredients: 4 medium sized firm pears (about 2 lbs.)
butter, 4 tbsp. divided plus extra for brushing on filo sheets
1 1/2 tsp. cornstarch
2 tbsp. sugar
1/2 tsp. ground cinnamon'
1/4 cup dark seedless raisins
1/3 cup walnuts, chopped (optional)
6 sheets filo dough (about 17x12 inches)
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Directions: |
Directions:1. Peel, core, and coarsely chop pears. In 10-inch skillet over medium heat, melt 2 tbsp. butter. Cook pears, sugar, cornstarch, and cinnamon until pears are well coated; stir in raisins and nuts. Reduce heat to medium-low; cover and cook until pears are tender, about 10 minutes, stirring occasionally. Cover and refrigerate pear filling if not using right away.
2. Preheat oven to 375º. Melt 2 tbsp. butter and reserve to brush filo sheets. Slice filo sheets in half lengthwise and cover with damp towel or wax paper to prevent drying out while working
3. Remove one half sheet to work surface and brush with melted butter. Cover with second sheet which is also brushed with melted butter. Place about 1/2 cup pear mixture at one end of sheet. Fold one corner of strip diagonally over filling so that the short edge meets the long edge of the strip, forming a right angle. Continue folding over at right angles until you reach the end of the strip to form a triangular package. Place package, seam-side down, on large cookie sheet sprayed with non-stick cooking spray. Repeat with remaining filo strips and pear mixture to make 6 strudels in all. Brush tops with butter. Bake 30-35 minutes until filo is crisp and golden. Cool slightly on cookie sheet. |
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