Strudel with Muirhead Pear and Port Butter |
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2 cups pears, pared and thinly sliced ½ cup walnuts or other nuts, coarsely chopped ½ cup Muirhead Pear and Port Butter 6 sheets phyllo dough 4 tbsp butter |
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| Preheat oven to 350°. Lightly butter jelly roll pan. Combine pears, walnuts, and Muirhead Pear and Port Butter. Set aside. Layer phyllo sheets on the jelly roll pan, brushing each sheet with melted butter. Spread entire surface with pear and walnut mixture leaving a ½" border. Lift edges slightly to roll phyllo over filling to form a jelly roll. Place seam side down on jelly roll pan. Brush with butter. Lightly score strudel diagonally on top. Bake about 45-50 minutes until golden. Cool slightly on pan and cut to serve. Serves 10. | ||
| Muirhead – 2003 | ||
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