Pumpkin Pear Strudel
Source: Cheryl Miller, Fort Collins CO
Serves 10

1 can solid pack canned pumpkin
1 1/2 pears, peeled, cored and diced (2 cups)
3/4 cup packed brown sugar
3/4 cup chopped walnuts
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1 (17 1/4-ounce) package frozen puff pastry, thawed according to package directions (2 sheets)
1 egg, lightly beaten
cinnamon sugar

Mix pumpkin, pears, sugar, walnuts, cinnamon, cloves and ginger in a medium bowl. Spoon half of filling in center third of one pastry sheet.

Make downward slanting cuts in outer edges of pastry (3/4-inch apart), starting about 1 inch away from filling and cutting outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming chevron design. Seal at top and bottom of strudel. Place on rimmed baking sheet. Repeat with remaining filling and pastry sheet.

Brush strudel with egg; sprinkle with cinnamon sugar. Bake at 375 degrees for 25 to 30 minutes or until golden brown and puffy. Serve warm.