Amount
Ingredient
Preparation



3
each
phyllo pastry sheets





1/4
cup
butter

melted



1/3
cup
coconut

toasted, shredded



2
cups
lyche

seeded, halved



1/4
cup
walnuts

roasted, chopped



1/4
cup
raisins

soaked in plum wine



3
tablespoons
candied ginger





1 1/2
cups
asian pear

peeled, diced



1
teaspoon
lemon zest





1
tablespoon
sugar





1
tablespoon
lime juice

fresh, or lemon



1
teaspoon
five spice powder





1
tablespoon
plum wine





1
x
confectioners' sugar

 Filling:

Soak our 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 35 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.