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2/3
cup dried currants
1/3 cup brandy
1/3 cup water
1 3/4 pounds firm ripe
pears,
peeled, cored, diced
(about four generous cups)
1/2
cup sugar
1/4 cup brandy
3 tablespoons water
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons
(1 1/4 sticks)
unsalted butter, melted,
cooled
14 vanilla wafer cookies
1/2 cups toasted walnuts
9 frozen phyllo pastry
sheets thawed
Simmer first 3 ingredients in heavy 10 inch skillet over low heat until mixture
appears dry, about 5 minutes.
Toss pears, sugar, 1/4 cup brandy, 3 tablespoons water and cornstarch to combine
in large bowl. Add to skillet with currants and cook over medium heat
until pears are tender and mixture is very thick, stirring occasionally, about
18 minutes. Cover and cool completely. (Filling can be prepared 1
day ahead. Cover and refrigerate.)
Brush heavy large cookie sheet with some melted butter. Finely grind
vanilla wafers and walnuts in processor. Place 1 phyllo sheet on towel.
(Keep remaining phyllo covered with plastic an damp towel.) Brush
with butter. Top with second phyllo sheet. Brush with butter and
sprinkle with 3 tablespoons cookie crumb mixture. Repeat layering
phyllo, butter and crumbs 5 more times, sprinkling each layer with crumbs.
Top with remaining 2 phyllo sheets, buttering each. Spoon filling in 3 1/2
inch wide log down 1 long side of phyllo, 2 inches in from edge and leaving 2
inch border at each end. Fold short sides over filling. Using towel
as aid, carefully roll up strudel jelly roll style. Transfer to prepared
sheet, seam side down. Brush with butter. (Can be prepared 4 hours
ahead. Cover with plastic wrap, then towel; refrigerate.)
Position rack in center of oven and preheat to 375 degrees F. Carefully
slice through top few sheets of phyllo ( do not cut though to filling), marking
strudel into 6 equal pieces. Bake until golden brown, about 45 minutes.
Cool about 10 minutes . Serve with Brandy Custard sauce. (see next
recipe)
Brandy Custard Sauce
Makes about 1 3/4 cups
1/4 cup brandy
1 1/4 cups whipping cream
4 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Boil brandy in heavy small saucepan until reduced to
tablespoons, about 1 minute. Add cream and return to boil. Beat yolk
with sugar in bowl to blend. Gradually whisk hot cream mixture into yolks.
Return mixture to saucepan. Stir over low heat until sauce thickens and
leaves path on back of spoon when finger is drawn across, about 3 minutes; do
not boil. Pour sauce into bowl; mix in vanilla. Refrigerate.
(can be prepared 1 day ahead.) Cover and chill.
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