Pear Blueberry Strudel
|Frozen patty shells||3 , thawed|
|Thinly sliced pears||1 1⁄2 Cup (24 tbs) (Fresh)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground mace||1⁄4 Teaspoon|
|Unsweetened blueberries||1⁄3 Cup (5.33 tbs) (Fresh / Frozen)|
Press edges of patty shells together; roll out on floured cloth to 18xl4-inch rectangle.
In mixing bowl, combine pears, sugar, and mace.
Place evenly along long side of rectangle, about 4 inches from edge.
Top pears with blueberries.
Without stretching, carefully fold the 4-inch piece of dough over filling.
Pick up cloth, making dough roll forward into a tight roll.
Place on foil-lined baking sheet (some juice may seep out of ends); curve strudel, forming crescent or horseshoe shape.
Bake in 350° oven for 45 to 50 minutes.
Remove from pan; cool on rack.
Sprinkle with a little sifted powdered sugar, if desired.