Pumpkin Pear Strudel Recipe

Ingredients
<br>- 2 cups peeled, cored and diced pears
<br>- 1 cup LIBBY'S® 100% Pure Pumpkin
<br>- 3/4 cup packed brown sugar
<br>- 3/4 cup chopped walnuts
<br>- 1 teaspoon ground cinnamon
<br>- 1/8 teaspoon ground cloves
<br>- 1/8 teaspoon ground ginger
<br>- 1 (17.25 ounce) package frozen puff pastry, thawed
<br>- 1 large egg
<br>- cinnamon sugar
<br><p></p>Directions
<br>step 1: PREHEAT oven to 375 degrees F.
<br>step 2: COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl.  Spoon one half of filling in center third of one pastry sheet.
<br>step 3: 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.
<br>step 4: BAKE for 25 to 30 minutes or until golden brown and puffy.  Serve warm.
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Ingredients
- 2 cups peeled, cored and diced pears
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 3/4 cup packed brown sugar
- 3/4 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 large egg
- cinnamon sugar

Directions
step 1: PREHEAT oven to 375 degrees F.
step 2: COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
step 3: 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.
step 4: BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.

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