Title: Asian Pear and Lyche Strudel
Categories: Desserts, Cakes, Fruits, Chinese, Myan
Yield: 8 Servings
3 Phyllo dough sheets
1/4 c Butter; melted
1/3 c Coconut; toasted, shredded
2 c Lyche; seeded, halved
1/4 c Walnuts; roasted, chopped
1/4 c Raisins; soaked in plum wine
3 tb Candied ginger
1 1/2 c Asian pear; peeled, diced
1 ts Lemon zest
1 tb Sugar
1 tb Lime or lemon juice
1 ts Five spice powder
1 tb Plum wine
Confectioner's sugar
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 4 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.
Recipe by Yan Can Cook by Martin Yan, PBS Series, 11/8/94
