Pumpkin Pear Strudel

Course : Pastries
Serves: 10
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2 small pears, peeled, cored and diced (2 cups)
1 cup 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 ginger
17 1/4 ounces frozen puff pastry, thawed according to package directions
1 large Egg lightly beaten
1 tablespoons Cinnamon sugar

Preparation / Directions:

Mix pears, pumpkin, sugar, walnuts, cinnamon, cloves and ginger in medium bowl. Unfold one pastry sheet on lightly floured surface; do not separate sections. Spoon half of filling in center third of pastry sheet to 1 inch from ends. Make downward slanting strips in outer sections of pastry (3/4 inch apart) starting about 1 inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling, forming a braid. 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 in preheated 375 F oven for 25 to 30 minutes or until golden brown and puffy. Serve warm.

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