By Judi Rose, October 10, 2008
This gorgeous Succot strudel combines the succulence of fresh pears with the fruity intensity of ready-to-eat dried pears. It's made with filo pastry and has glorious flavour and texture. The final result is well worth the effort. Chag Sameach!
Best served warm Leftovers keep 2 days under refrigeration. Freeze cooked for 1 month