Today I'm celebrating (as always). I just made my first video. Check it out. I think this celebration calls for a fantastic dessert, PEAR AND APPLE STRUDEL. I will probably show this recipe on a video soon, but in the meantime, it's such an incredible dessert with no added sugar. I'm celebrating big time today because after years and years of fear connected with being camera shy, afraid of making a mistake and looking like I don't know what I'm doing, I stepped through the fear and made a video showcasing the real me, authentic and genuine. I couldn't be more pleased and so excited. I don't have to go through the jitters of a first time again. Can't wait to do another one. It was so much fun. Also, enjoy this treat done Chef Eddie's way. Think of me. I am always thinking of you.
PEAR AND APPLE STRUDEL
1 package Whole Wheat Filo Dough Coconut Oil Spray Granulated Monkfruit Sweetener 1 cup English Walnuts, chopped fine 2 Anjou or Bartlett Pears, peeled, halved and cut into thin 1/4 inch slices 2 Gala or Fuji Apples, peeled, halved and cut into thin 1/4 inch slices 1/2 cup White Wine 1/2 cup Water 1 Tablespoon fresh Lemon Juice 1 teaspoon Arrowroot Powder 1 Tablespoon Water 3 Tablespoons Monkfruit Sweetener 1/2 cup Water 1 Egg
1) Defrost the Filo Dough according to package instructions. Set the oven to 350 degrees. Spray a sheet pan lightly with Coconut Spray and lay a piece of parchment paper on the pan (so the paper doesn't move). Spray the parchment paper lightly. 2) Over medium heat in a skillet, pour the White Wine, Lemon Juice and water. Add the Monkfruit Sweetener and stir until dissolved. Add the Pears and Apples and when the liquid boils, bring the heat down to simmer. Cook the fruit slowly until it is tender. 3) While the fruit is still at its end stage of cooking, pour 1 teaspoon Arrowroot Powder with 1 Tablespoon cold water into a small bowl. Stir until fully combined. Turn up the heat to high and add the Arrowroot mixture to the skillet, stirring constantly until the liquid thickens. Turn the heat to simmer and cook for another 5 minutes. Remove from the heat. Place the thickened fruit in a small bowl and let cool completely. 4) Spread the Filo on a flat surface and cover it with a kitchen towel. Filo has a tendency to dry out quickly so covering it helps it stay moist. Take one sheet, place it on a large surface, spray it lightly all over (include the sides for sure) and sprinkle Monkfruit Sweetener over the whole sheet. Sprinkle ground Walnut all over the sheet as well. Repeat this procedure until you have 4 sheets of Filo, the short end closest to you. 5) Spread 1 cup of the thickened fruit across most of the bottom third of the Filo stopping at least 1 inch from each side. Sprinkle a good amount of Walnuts over the fruit. Bring each end over to cover the ends of the filling. Spray the Coconut Spray over the top 2/3 of the filo and roll the Filo with the filling from the bottom all the way to the top. Flatten the Filo Dough slightly and spray it with Coconut Spray. 6) Stir one Tablespoon Water in a small bowl with one egg. Blend with a fork. Take a pastry brush and brush the top and sides of the Strudel. Sprinkle with more Monkfruit Sweetener. Bake for 30 minutes until golden brown. Luscious.