Almond-Pear Strudel

Name: Almond-Pear Strudel
Prep time: 24 h
Cook time: 40 min
Total time: 24 h 40 min
Yield: 8 serving(s)
Ingredients: 3/4 cup slivered almonds, divided; 5 -6 cups thinly sliced crisp pears (4 to 5 Medium Pears); 1 tablespoon grated lemon, rind of; 1 tablespoon lemon juice; 1/3 cup sugar; 1 teaspoon sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 4 tablespoons melted butter or 4 tablespoons melted margarine, , divided; 6 sheets phyllo dough (1/4 pound); 1/2 teaspoon almond extract

Submitted by RecipeNut

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Ready In:: 24hrs 40mins
Ingredients:: 11
Serves:: 8

ingredients

³⁄₄ cup slivered almonds, divided
5 -6 cups thinly sliced crisp pears (4 to 5 Medium Pears)
1 tablespoon grated lemon, rind of
1 tablespoon lemon juice
¹⁄₃ cup sugar
1 teaspoon sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 tablespoons melted butter or 4 tablespoons melted margarine, , divided
6 sheets phyllo dough (1/4 pound)
¹⁄₂ teaspoon almond extract

directions

Preheat oven to 300 degrees.
Spread almonds in shallow baking pan.
Bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover.
Place sliced pears in large microwavable container.
Stir in lemon peel and lemon juice.
Microwave at HIGH 6 minutes or until tender; cool.
Combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover.
Cover pears and refrigerate overnight.
Place butter in microwavable container.
Microwave at HIGH 20 seconds or until melted.
Lay 2 sheets plastic wrap on work surface to make 20-inch square.
Place 1 phyllo sheet in middle of plastic wrap.
(Cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out).
Brush 1 teaspoon melted butter onto phyllo sheet.
Place second phyllo sheet over first; brush with 1 teaspoon butter.
Repeat layering with remaining sheets of phyllo.
Cover with plastic wrap.
Cover remaining butter.
Refrigerate phyllo dough and butter overnight or up to 1 day.
Preheat oven to 400°F.
Drain reserved pears in colander.
Toss pears with reserved sugar mixture and almond extract.
Melt reserved butter.
Uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side.
Sprinkle pear mixture with 1/4 cup toasted almonds.
Brush strip with 2 teaspoons melted butter.
Beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel.
Place strudel, seam-side down, onto buttered baking sheet.
Brush top with 1 teaspoon butter.
Bake 20 minutes or until deep golden.
Brush again with 1 teaspoon butter.
Combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel.
Sprinkle with remaining 1 teaspoon sugar.
Bake an additional 5 minutes.
Cool 10 minutes; sprinkle with powdered sugar, if desired.