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Pears and Amaretti Strudel


A variety of pears is available in the market at this time of the year. Combined with Ama retti cookies to make this strudel a winner. Using readily available packaged phyllo dough takes a lot of the mystery and intensive labor out of traditional strudel making.

4 bosh pear
1/2 lb. frozen phyllo dough sheets, defrosted
1 cup unsalted butter, melted (2 sticks)
1 cup crushed Amaretti cookies
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1 orange zested and juiced 
1/4 cup sliced almonds toasted
Vanilla ice cream for serving


Peel and cut the pears into slices and cook them in the orange juice until al dente about 10 minutes. Drain.  Preheat the oven to 375 F.

Place 1 sheet of phyllo on a large baking sheet, brush with the melted butter and sprinkle with a few tablespoons amaretti crumbs. Layer 4 more sheets of phyllo on top of the first brushing each with butter and sprinkling with crumbs as you go. 

Make a compact row of the pear slices leaving an inch border at each long end of the dough. Sprinkle the pears with the brown sugar, cinnamon, orange zest, almond, and any remaining amaretti crumbs.

Starting at the short edge closest to the filling, roll the strudel like a jelly roll, brush all over the outside with butter, and arrange seam-side-down on the baking sheet. Fold in the open ends to seal the filling inside the roll.

Bake the strudel until golden brown, 20-25 minutes. Let stand several minutes before slicing into 1-1/2 to 2 inch thick rounds. Serve warm with a scoop of vanilla ice cream.


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