Serves: 12
Total Calories: 155

FILLING
2 medium to large Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium to large Comice pears, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon water
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup chopped dates (optional)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 to 3 tablespoons grand marnier or other orange-flavored liqueur
STRUDEL
1/2 cup toasted hazelnut, finely chopped
1/2 cup coarse graham cracker crumbs
2 tablespoons granulated sugar
6 17-by-12-inch sheets phyllo pastry, fresh or frozen (thawed if frozen)
6 tablespoons unsalted butter, melted

1. To make the filling: In a large skillet over medium heat, combine the apples, pears, and water. Sprinkle the sugar and cinnamon over the apples. Cook the fruit mixture, tossing often, until the apples are partially cooked, about 5 minutes. As the mixture releases its juices, remove 2 tablespoons of the juice and set aside to cool. (If there is not enough juice, you can use water instead.)
2. Mix the cornstarch and the reserved juice (or 2 tablespoons of water). Add to the filling and stir over medium-high heat until the filling thickens, about 1 minute. Remove from the heat and stir in the dates, if desired, the lemon and orange zests, and the liqueur, and set aside.
3. To make the strudel: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or butter it lightly and set aside. In a bowl, mix together the hazelnuts, graham cracker crumbs, and sugar.
4. Place a dry kitchen towel on a work surface, with the long side toward you. On the towel, place 1 phyllo sheet with its long edge right up against the far long edge of the towel (this makes it easier to slide the full strudel onto the baking sheet). Place the remaining sheets under a damp towel. Brush the phyllo lightly with melted butter. Top with a second phyllo sheet, then brush with butter. Sprinkle with about 3 tablespoons of the hazelnut mixture. Continue with 3 more phyllo sheets, brushing each with butter and sprinkling each with about 3 tablespoons of the hazelnut mixture. Top with the remaining phyllo sheet and brush with butter.
5. Using a slotted spoon, place the filling on top of the phyllo in a 3-inch strip about 2 1/2 inches from the bottom edge, leaving about 2 inches from each short side uncovered. Fold the short edges over the filling. Fold the long end closest to you over the filling and continue to roll, using the towel as a guide. Gently nudge the strudel, seam side down, onto the prepared baking sheet. Brush the strudel with butter, and cut three or four 1-inch vents into the top.
6. Bake the strudel until golden, about 45 minutes. Let cool for 10 minutes, then, using a serrated knife, cut into 11/2-inch slices. To serve, drizzle the ganache over each slice, and be sure to have more ganache ready to pass.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 155
Calories from Fat: 54

More Recipes from the Holiday Baking Cookbook:
"Let's Make a Dreidel" Chocolate Cake
A Nice Little Cheesecake
Apricot Nut or Cardamom Pistachio Rugelach
Bubbee and Me Baked Candy Apples
Chocolate Gelt Hide-a-Cookies
Golden Savory Cheese Coins
Hanukkah Frosted Cookie Cutouts
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds
Pear-Apple Strudel (with Rosemary White Chocolate Ganache)
Rosemary White Chocolate Ganache
Selma's Apricot Noodle Kugel
Streusel-Top Sour Cream Coffee Cake