Pumpkin Pear Strudel

I probably need to rescind some comments that I've made recently about not liking anything pumpkin.  Because the more fall-like recipes I make, the more I realize pumpkin is good for things other than a festive holiday jack-o-lantern.  Take, for example, this pumpkin pear strudel, which is equally delicious whether you eat it for breakfast or with a scoop of vanilla ice cream for dessert.  Or with a scoop of vanilla ice cream for breakfast.  Hey, it counts as a serving of dairy, right?!

I found this recipe a few years ago in a Nestle/Libby's Very Best Baking booklet (the kind you see in the grocery store check-out line).  Like most of the things that I'm successful at making, it's quick and easy and doesn't require a tremendous amount of concentration - including prep time, it took me about 45 minutes.

Unfortunately, in my rush to collect the ingredients last night, I accidentally picked up a pack of phyllo instead of puff pastry.  Same thing, right?  Apparently not.  I wasn't clear on the difference, but I knew for a fact that a)  I wanted to do this right the first time, and b) I didn't want to try my hand at making puff pastry from scratch.  I think on one of the message boards I saw online someone indicated that puff pastry was a bit "tedious" to make.  Even I knew when to leave well enough alone.  Since I didn't want to subject the dog to another dough-induced temper tantrum, I made an early morning trek to Publix for a package of Pepperide Farm puff pastry sheets (you can find them in the frozen food section somewhere near the pie shells and/or bread dough).   And after a little chopping and mixing, less than an hour later I was rewarded with the smell (and taste) of sweet success!

Pumpkin Pear Strudel
Serves 10
(Note:  This recipe makes 2 strudels of 5 servings each)

Ingredients:
2 small pears, peeled, cored and diced  (please remember to make sure your pears are ripe.  If they aren't, they will not miraculously ripen in the oven.  Don't ask me how I know.  I just do.)
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
Coarse sugar

Preheat oven to 375F.

Combine pears, pumpkin, brown sugar, walnuts (I used pecans.  I can't imagine this wouldn't be good if you opt to forgo the nuts entirely), cinnamon, cloves, and ginger in medium bowl.  Spoon half of filling in center third of one pastry sheet.

Make downward slanting cuts in outer edges of pastry about 3/4 inch apart, cutting from outside edges to within about 1 inch of pear mixture.  Starting at top, fold side pastry strips alternately over filling, forming a chevron design. 

Seal at top and bottom of strudel.  Place on ungreased rimmed baking sheet.  Repeat with remaining filling and remaining pastry sheet.  Brush strudel with egg; sprinkle with coarse sugar.

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