Asian Pear & Lyche Strudel
Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.
YIELD
8 servingsPREP
45 minCOOK
15 minREADY
60 minEast meets West in this gorgeous strudel that wraps Asian pears, lychee, and crystallized ginger inside buttery layers of phyllo dough.
The filling is a fragrant collision of textures and tastes: juicy pear, plump wine-soaked raisins, crunchy roasted walnuts, and that warm hum of Chinese five spice powder tying it all together.
Toasted coconut scattered across the phyllo before rolling adds a nutty, golden crunch to every slice.
Dust it with powdered sugar, cut on the diagonal, and serve with sliced kiwi or orange for a dessert that looks like it came from a patisserie.
Chef Tips
- Soak the golden raisins in plum wine overnight for the best flavor; they should be plump and boozy
- Work quickly with phyllo dough and keep unused sheets under a damp towel so they don’t dry out and crack
- Roll the strudel as tightly as you can and tuck in the ends to seal in all that filling
Ingredients
Directions
Filling:
Soak our 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 four 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℉ (180℃) 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.
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