Pumpkin Pear Strudel

By Aprilasb1

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Ingredients

2 cups (about 2 small) peeled, cored and diced pears
1 cup LIBBY'S® 100% Pure Pumpkin
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 sheets (17 1/4-ounce package) frozen puff pastry, thawed according to package directions, divided
1 large egg, lightly beaten
Cinnamon-sugar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

PREHEAT oven to 375° F.

COMBINE pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one-half of filling in center third of 1 pastry sheet.

MAKE downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet. Repeat with remaining filling and pastry sheet. Brush strudels with egg; sprinkle with cinnamon-sugar.

BAKE for 25 to 30 minutes or until golden brown and puffy. Serve warm.