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Fig Pear Strudels

 Fig Pear Strudels
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
8 ServingsPrep: 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 McCormick® Pure 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;

2 of 2

Fig Pear Strudels (continued)

Directions (continued)

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