Asian Pear and Lyche Strudel
3 ea 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 ...
Ingredients
- 3ea phyllo dough, sheets
- 1/4cup butter, melted
- 1/3cup coconut, toasted,
- 1/4cup walnut, roasted, chopped
- 1/4cup raisins, soaked in
- 11/2 c asian pear, peeled, diced
- 1tsp zest, lemon
- 1tbsp sugar
Directions
- 1
3 ea 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
- 2
Depending on the ingredients available to you, mix appropriate quantities up so as to fill the dough
- 3
You can certainly use more or less of each ingredient to suit your individual tastes
- 4
You'll need about four cups total filling
- 5
Assembly: ========= Spread the two sheets of phyllo dough out on your work surface, one on top of the other
- 6
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
- 7
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
- 8
Paint the top of the roll with melted butter and bake at 350 F until the dough is golden brown