Asian Pear & Lyche Strudel Recipe

Ingredients

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

 

 

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Categories: Dessert; Pear


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Transcribed cooking instructions as an idea can be tracked way back into the far past, in fact as far back into history as early Egypt, and maybe further still. Having said that, these, ancient cook books were just simple pictorial instructions for food preparation.

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Over the following few centuries, the upper-class families of Europe strove to serve up the most extravagent meals, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down the recipes that were being prepared for the better households.

The arrival of TV brings us TV chefs and the demand for the accompanying recipe books.

And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading.

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We hope you enjoy this Asian Pear & Lyche Strudel recipe.

 


Asian Pear & Lyche Strudel Recipe, one of many tasty recipes brought to you by Recipes Ideas




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