MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
     Yield: 8 Servings

 1 1/2 lb (3 md) pears; peeled, diced
   1/2 c  Golden raisins (sultanas) *
   1/2 c  Pecans, chopped (optional)
     3 tb Sugar
 1 1/2 ts Lemon juice
   3/4 ts Ground cinnamon
   1/8 ts Ground cloves
   1/8 ts Salt
   1/3 lb Phyllo dough; thawed
     6 tb Butter, melted
   1/4 c  Crushed Italian macaroons
          - (amaretti)
          Confectioner's sugar
   1/2 c  Heavy cream, whipped

 About 2 hours before serving: Peel and dice pears. In a
 large bowl, toss pears with raisins, nuts (option) sugar,
 lemon juice, cinnamon, cloves, and salt.

 Brush each phyllo sheet with melted butter (keep remaining
 sheets under damp towel until ready to use). On waxed
 paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
 (trim or overlap to make it this size). Lay another phyllo
 sheet on top, continuing to brush each sheet with melted
 butter and on every other sheet sprinkling the crushed
 amaretti.

 Preheat oven to 375 F/190 C.

 Cut layered phyllo lengthwise in half, then cut each half
 crosswise into 4 pieces to make 8 rectangles in all (use
 ruler if desired to cut them even). Starting along a short
 side of one rectangle, spoon 1/8 of the pear mixture side,
 roll phyllo, jelly-roll fashion. Place roll, seam side
 down, on large, ungreased cookie sheet. Repeat until all
 rectangles and the pear mixture are used.

 Brush rolls with remaining melted butter. Bake rolls 25 to
 30 minutes until golden brown. Serve warm or cool on a
 wire rack to serve later.

 To serve, sprinkle with some confectioners' sugar and top
 with whipped cream.

 * UDD Note: Soaking the raisins in a reasonable brandy
 overnight adds a nice extra layer of flavour. This
 highly optional step will depend on your tastes, the
 availability of the brandy, and whether you think of
 it in time.

 Recipe from: http://www.cooks.com

 Uncle Dirty Dave's Kitchen

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