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PEAR AND PISTACHIO STRUDEL WITH OREGANO-ALMOND CRUST

Ingredients

Filling:
¾ cup Sugar
2 ½ tablespoons Cornstarch
6 Pears, peeled, cored, and diced
¼ cup chopped Pistachios

Crust:
¼ cup finely ground Almonds
2 tablespoons Sugar
2 tablespoons minced fresh Oregano
8 sheets Phyllo dough
2 teaspoons Sugar
Pinch of ground Cinnamon

Instructions
Preheat the oven to 350°F.

To prepare the filling, thoroughly mix together the sugar and cornstarch in a mixing bowl. Stir in the pears and pistachios, and set aside.

To prepare the crust, combine the almonds, sugar, and oregano in a separate mixing bowl and set aside. Place a clean kitchen towel, about double the size of the phyllo sheets, on a flat surface (the towel will help you start rolling the phyllo without tearing it). Place 2 phyllo sheets stacked on top of each other at the top of the towel and place 2 stacked phyllo sheets below the first, slightly overlapping the top stack by about 2 inches. Brush the exposed phyllo with a little water and sprinkle with half of the crust mixture. Layer the remaining phyllo sheets on top of the original layers, in the same manner. Brush the exposed phyllo with a little water and sprinkle with the remaining crust mixture.

Spoon the filling in a strip along the top portion of the phyllo and roll up the strudel toward you, as tightly as possible, using the towel to being rolling evenly (once you have started rolling the strudel, remove the towel). Transfer the strudel to a baking sheet coated with nonstick cooking spray. Spray the top of the strudel with butter-flavored vegetable spray. Mix together the sugar and cinnamon, and sprinkle over the strudel. Bake in the oven for about 40 minutes, or until golden brown. Serve warm.