3 each phyllo dough, sheets
1/4 cup butter, melted
1/3 cup coconut, toasted, - shredded
2 cup lyche, seeded, halved
1/4 cup walnut, roasted, chopped
1/4 cup raisins, soaked in - plum wine
3 tbsp ginger, candied
1 1/2 cup asian pear, peeled, diced
1 tsp zest, lemon
1 tbsp sugar
1 tbsp juice, lime or
1 tbsp juice, lemon
1 tsp five spice, powder
1 tbsp wine, plum
1 sugar, confectioner's
Directions
Filling: ========
Soak your golden raisins in plum wine overnight or longer.
Depending on the ingredients available to you, mix appropriate
quantities up so as to fill the dough. You can certainly use more or
less of each ingredient to suit your individual tastes. You'll need
about four cups total filling.
Assembly: =========
Spread the two sheets of phyllo dough out on your work surface,
one on top of the other. Paint the top layer of dough with some of
the melted better and then spread a nice thin layer of toasted
coconut over the entire pastry.
Pour your filling along the long edge of the phyllo dough, and
roll the dough up as tightly as possible (remember to fold in the
ends as you roll so the ends are "sealed") and put on a non-stick
baking sheet.
Paint the top of the roll with melted butter and bake at 350 F
until the dough is golden brown.
When done, take the strudel out of the oven and let it cool on a
rack. Just before serving, sprinkle a little powdered sugar over the
top. Slice the roll on a diagonal for a more attractive presentation.
For elegant presentation, you might serve the strudel pieces on a
plate with slices of kiwi, orange, lemon, and pear as garnish.
Source: "Yan Can Cook," Martin Yan
: PBS Series, 11/8/94
Servings: 8 servings
Asian Pear & Lyche Strudel Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear
The History of Recipes
Written cooking instructions as a concept can be observed way back into distant history, at least as far as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into starters, main meal and afters, a very modern way of dining. Aspicius describes how the ancient chefs made use of a wide range of aromatic flavours, including some that we all recognise like basil, rue and dill. As we move on, there are a couple of interesting cookery books published in the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that we all know today, but instead descriptions of the types of food on the menues of the nobility of the time. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and basil. These new spices and herbs was responsible for an eruption in manuscripts on cookery, the majority of which are now in academic collections. During the following few hundred years, the powerful families of the West tried to serve the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. Even so, it was during the 19th century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the time we get to the 1900s, recipe books are increasing in popularity as a result of higher levels of literacy, people having increased spare time and being a little richer. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Asian Pear & Lyche Strudel recipe.
