 |
Prep Time: 1440 Minutes Cook Time: 40 Minutes |
Ready In: 1480 Minutes Servings: 8 |
|
Ingredients:
3/4 cup slivered almonds, divided |
5 -6 cups thinly sliced crisp pears (4 to 5 medium pears) |
1 tablespoon grated lemon, rind of |
1 tablespoon lemon juice |
1/3 cup sugar |
1 teaspoon sugar |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
4 tablespoons melted butter or 4 tablespoons melted margarine, , divided |
6 sheets phyllo dough (1/4 pound) |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 300 degrees.
2. Spread almonds in shallow baking pan.
3. Bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover.
4. Place sliced pears in large microwavable container.
5. Stir in lemon peel and lemon juice.
6. Microwave at HIGH 6 minutes or until tender; cool.
7. Combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover.
8. Cover pears and refrigerate overnight.
9. Place butter in microwavable container.
10. Microwave at HIGH 20 seconds or until melted.
11. Lay 2 sheets plastic wrap on work surface to make 20-inch square.
12. Place 1 phyllo sheet in middle of plastic wrap.
13. (Cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out).
14. Brush 1 teaspoon melted butter onto phyllo sheet.
15. Place second phyllo sheet over first; brush with 1 teaspoon butter.
16. Repeat layering with remaining sheets of phyllo.
17. Cover with plastic wrap.
18. Cover remaining butter.
19. Refrigerate phyllo dough and butter overnight or up to 1 day.
20. Preheat oven to 400°F.
21. Drain reserved pears in colander.
22. Toss pears with reserved sugar mixture and almond extract.
23. Melt reserved butter.
24. Uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side.
25. Sprinkle pear mixture with 1/4 cup toasted almonds.
26. Brush strip with 2 teaspoons melted butter.
27. Beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel.
28. Place strudel, seam-side down, onto buttered baking sheet.
29. Brush top with 1 teaspoon butter.
30. Bake 20 minutes or until deep golden.
31. Brush again with 1 teaspoon butter.
32. Combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel.
33. Sprinkle with remaining 1 teaspoon sugar.
34. Bake an additional 5 minutes.
35. Cool 10 minutes; sprinkle with powdered sugar, if desired.
|
|