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Filled with pears, figs and nuts, this flaky pastry is delightful with a cup of tea at breakfast or with a scoop of vanilla ice cream after dinner. It's so pretty and not too sweet.—Cheryl Perry, Hertford, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour + standing Bake: 40 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour + standing Bake: 40 min. + cooling

Ingredients

  • 2 medium pears, peeled and chopped
  • 1/4 cup pear nectar
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground allspice
  • Dash salt
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons water
  • 1/2 cup chopped dried figs
  • 1/2 cup Mascarpone cheese
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 16 sheets frozen phyllo dough, thawed (14-inch x 9-inch sheet size)
  • 1 cup butter, melted
  • 1 cup finely chopped black walnuts, divided
  • 2 tablespoons coarse sugar

Directions

In a large saucepan, bring the pears, pear nectar, brown sugar, butter, lemon peel, allspice and salt to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes. Combine cornstarch and water until smooth. Gradually stir into pear mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in figs. Cover and let stand for 10 minutes.
In a small bowl, combine the cheese, cream and vanilla. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat with two more sheets of phyllo, brushing each layer with butter. Sprinkle with 1/4 cup walnuts. Repeat. Top with two sheets of phyllo, brushing each layer with butter.
Spread half of cheese mixture over phyllo to within 1/4 in. of edges. Spread half of pear mixture widthwise over half of cheese mixture. Roll up jelly-roll style, starting with the short side spread with pear mixture.
Place seam side down on a greased 15-in. x 10-in. x 1-in. baking pan. Using a sharp knife, cut slits in top. Brush with butter and sprinkle with coarse sugar. Repeat with remaining phyllo, melted butter, walnuts, cheese mixture and pear mixture. Bake at 350° for 40-45 minutes or until golden brown. Cool to room temperature. Cut into slices. Yield: 2 strudels (4 slices each).
Originally published as Fig Pear Strudels in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p144

Nutritional Facts

1 slice: 581 calories, 47g fat (23g saturated fat), 100mg cholesterol, 303mg sodium, 37g carbohydrate (18g sugars, 4g fiber), 9g protein.

  • 2 medium pears, peeled and chopped
  • 1/4 cup pear nectar
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon ground allspice
  • Dash salt
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons water
  • 1/2 cup chopped dried figs
  • 1/2 cup Mascarpone cheese
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 16 sheets frozen phyllo dough, thawed (14-inch x 9-inch sheet size)
  • 1 cup butter, melted
  • 1 cup finely chopped black walnuts, divided
  • 2 tablespoons coarse sugar
  1. In a large saucepan, bring the pears, pear nectar, brown sugar, butter, lemon peel, allspice and salt to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes. Combine cornstarch and water until smooth. Gradually stir into pear mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in figs. Cover and let stand for 10 minutes.
  2. In a small bowl, combine the cheese, cream and vanilla. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat with two more sheets of phyllo, brushing each layer with butter. Sprinkle with 1/4 cup walnuts. Repeat. Top with two sheets of phyllo, brushing each layer with butter.
  3. Spread half of cheese mixture over phyllo to within 1/4 in. of edges. Spread half of pear mixture widthwise over half of cheese mixture. Roll up jelly-roll style, starting with the short side spread with pear mixture.
  4. Place seam side down on a greased 15-in. x 10-in. x 1-in. baking pan. Using a sharp knife, cut slits in top. Brush with butter and sprinkle with coarse sugar. Repeat with remaining phyllo, melted butter, walnuts, cheese mixture and pear mixture. Bake at 350° for 40-45 minutes or until golden brown. Cool to room temperature. Cut into slices. Yield: 2 strudels (4 slices each).
Originally published as Fig Pear Strudels in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p144

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