Side Pannel
Asian Pear and Lyche Strudel
Asian Pear and Lyche Strudel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit, Cakes, Chinese
Ingredients List
- 3 Phyllo dough, sheets
- 1/4 c Butter, melted
- 1/3 c Coconut, toasted,
- -- shredded
- 2 c Lyche, seeded, halved
- 1/4 c Walnut, roasted, chopped
- 1/4 c Raisins, soaked in
- -- plum wine
- 3 tb Ginger, candied
- 1 1/2 c Asian pear, peeled, diced
- 1 ts Zest, lemon
- 1 tb Sugar
- 1 tb Juice, lime OR
- 1 tb Juice, lemon
- 1 ts Five spice, powder
- 1 tb Wine, plum
- 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.
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.
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