MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Asian Pear and Lyche Strudel
  Categories: Desserts, Cakes, Fruits, Chinese, Myan
       Yield: 8 servings
  
       3 ea Phyllo dough, sheets
     1/4 c  Butter, melted
     1/3 c  Coconut, toasted,
            -- shredded
       2 c  Lyche, seeded, halved
     1/4 c  Walnut, roasted, chopped
     1/4 c  Raisins, soaked in
            -- plum wine
       3 tb Ginger, candied
   1 1/2 c  Asian pear, peeled, diced
       1 ts Zest, lemon
       1 tb Sugar
       1 tb Juice, lime OR
       1 tb Juice, lemon
       1 ts Five spice, powder
       1 tb Wine, plum
            Sugar, confectioner’s
  
   Filling:
   ========
   
        Soak your golden raisins in plum wine overnight or longer.
   
        Depending on the ingredients available to you, mix appropriate
   quantities up so as to fill the dough.  You can certainly use more or
   less of each ingredient to suit your individual tastes.  You'll need
   about four cups total filling.
   
   Assembly:
   =========
   
        Spread the two sheets of phyllo dough out on your work surface,
   one on top of the other.  Paint the top layer of dough with some of
   the melted better and then spread a nice thin layer of toasted
   coconut over the entire pastry.
   
        Pour your filling along the long edge of the phyllo dough, and
   roll the dough up as tightly as possible (remember to fold in the ends
   as you roll so the ends are “sealed”) and put on a non-stick baking
   sheet.
   
        Paint the top of the roll with melted butter and bake at 350 F
   until the dough is golden brown.
   
        When done, take the strudel out of the oven and let it cool on a
   rack.  Just before serving, sprinkle a little powdered sugar over the
   top.  Slice the roll on a diagonal for a more attractive presentation.
   
        For elegant presentation, you might serve the strudel pieces on a
   plate with slices of kiwi, orange, lemon, and pear as garnish.
   
        Source: “Yan Can Cook,”  Martin Yan
        :       PBS Series, 11/8/94
  
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