Pear Strudel With Dried Cherries
- 6 Tbs. butter, divided
- 3 medium Bartlett pears, peeled and sliced
- 1/4 C.ried cherries, soaked in hot water to plump, then drained
- 1/4 C.rown sugar
- 1 tsp. cinnamon, divided
- 2 Tbs. walnuts, coarsely chopped
- 1/4 C.read crumbs
- 4 sheets phyllo dough, thawed
- 1 Tbs. sugar
In a large sauté pan melt 2 Tbs. of the butter. Add pears and sauté for 3 minutes. Add plumped cherries, brown sugar, 1/2 tsp. of the cinnamon, and the walnuts. Continue cooking for an additional 3 to 5 minutes or until pears are soft. Remove from pan and chill completely. In the same pan the pears were sautéed in, melt 2 more Tbs. of the butter. Add the bread crumbs and sauté until golden brown. Add the toasted bread crumbs to the chilled pear mixture. Mix well. Melt the remaining 2 Tbs. of butter. Place a sheet of phyllo dough on a clean work surface. Lightly brush with melted butter. Place second sheet of phyllo on top of first and brush with melted butter. Repeat with the remaining phyllo sheets. Spread the chilled pears along the long edge of the phyllo. Carefully roll into a strudel by folding short ends over filling and rolling dough up along long end. Brush with butter. Sprinkle with sugar and the remaining 1/2 tsp. of cinnamon. Place seam side down on a sheet pan lined with parchment paper. Place pan into another identical sheet pan (doubling the sheet pans keeps the phyllo from burning). Grill for 20-30 minutes or until golden brown. Allow to cool slightly before cutting and serving.
Makes 8 servings.