Once again Martin Yan creates an exceptional Asian Pear and Lychee Strudel, a sweet and crunchy blending of Asian flavors with Austrian pastry. Seriously delicious.
Asian Pear and Lychee Strudel

Asian Pear and Lychee Strudel
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: Asian Fusion
Serves: 8
  • 3 sheets phyllo dough
  • 1/4 Cup butter, melted
  • 1/3 Cup coconut, toasted, shredded
  • 2 Cups lychee, seeded, halved
  • 1/4 Cup walnut, roasted, chopped
  • 1/4 Cup raisins, soaked in plum wine
  • 3 Tablespoons ginger, candied
  • 1 1/2 Cups Asian pear, peeled, diced
  • 1 teaspoon zest, lemon
  • 1 Tablespoon sugar
  • 1 Tablespoon juice, lime, or
  • 1 Tablespoon juice, lemon
  • 1 teaspoon five spice powder
  • 1 Tablespoon plum wine
  • Confectioner's sugar
  1. Soak your golden raisins in plum wine overnight or longer.
  2. 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.
  1. 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.
  2. 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.
  3. Paint the top of the roll with melted butter and bake at 350 degrees F until the dough is golden brown.
  4. 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.
  5. 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" by Martin Yan.

Take particular care to keep phyllo dough damp but not wet when not using it to prevent it drying out. When using butter on it, make certain you brush it to the edges of the dough.

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