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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Raisin-Pear Strudel   
    Categories: Pastry, Fruits, Desserts, Citrus, Dairy   
         Yield: 8 Servings   
       
     1 1/2 lb (3 md) pears; peeled, diced   
       1/2 c  Golden raisins (sultanas) *   
       1/2 c  Pecans; chopped (opt)   
         3 tb Sugar   
     1 1/2 ts Lemon juice   
       3/4 ts Ground cinnamon   
       1/8 ts Ground cloves   
       1/8 ts Salt   
       1/3 lb Phyllo dough; thawed   
         6 tb Butter; melted   
       1/4 c  Crushed Italian macaroons   
              - (amaretti)   
              Confectioner’s sugar   
       1/2 c  Heavy cream; whipped   
       
     About 2 hours before serving: Peel and dice pears. In a   
     large bowl, toss pears with raisins, nuts (option) sugar,   
     lemon juice, cinnamon, cloves, and salt.   
        
     Brush each phyllo sheet with melted butter (keep remaining   
     sheets under damp towel until ready to use). On waxed   
     paper arrange 1 sheet of phyllo in an 18" x 14" rectangle   
     (trim or overlap to make it this size). Lay another phyllo   
     sheet on top, continuing to brush each sheet with melted   
     butter and on every other sheet sprinkling the crushed   
     amaretti.   
        
     Preheat oven to 375ºF/190ºC.   
        
     Cut layered phyllo lengthwise in half, then cut each half   
     crosswise into 4 pieces to make 8 rectangles in all (use   
     ruler if desired to cut them even). Starting along a short   
     side of one rectangle, spoon 1/8 of the pear mixture side,   
     roll phyllo, jelly-roll fashion. Place roll, seam side   
     down, on large, ungreased cookie sheet. Repeat until all   
     rectangles and the pear mixture are used.   
        
     Brush rolls with remaining melted butter. Bake rolls 25 to   
     30 minutes until golden brown. Serve warm or cool on a   
     wire rack to serve later.   
        
     To serve, sprinkle with some confectioners' sugar and top   
     with whipped cream.   
        
     Serving Size: 8   
        
     * UDD Note: Soaking the raisins in a reasonable brandy   
     overnight adds a nice extra layer of flavour. This   
     highly optional step will depend on your tastes, the   
     availability of the brandy, and whether you think of   
     it in time.   
        
     Recipe from: http://www.cooks.com   
        
     Uncle Dirty Dave's Kitchen   
       
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