Preparation:
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. |
