1 sheet frozen puff pastry (about 12x 12 inches)
½ cup partridgeberry jam
2 ripe pears, peeled cored and cut in wedges
½ cup cream cheese
3 tbsp honey
½ tsp fresh ground nutmeg
Eggwash (1 egg whisked with 2 tbsp water)
2 tbsp sugar
Lay the puff pastry flat on a piece of parchment paper. Spread the jam down the center in a 3 inch wide stripe, stopping 1 inch before the top and bottom edges. Lay the pear wedges evenly over the top of the jam.
Mix together the cream cheese, honey and nutmeg until smooth. Spread evenly over the pears.
Brush the eggwash around the outside edges of the pastry. Fold one edge over the filling and brush that edge as well. Fold the opposite edge over the first fold, Pinch together the top and bottom edges and fold them toward the middle to seal.
Flip the entire pastry over and brush the entire surface with eggwash. Place the strudel in the fridge for a half hour or so to chill the pastry again, it is important that the pastry be very cold in order to puff properly. Cut several slits in the top of the pastry and sprinkle the sugar on top. Bake until golden brown at 400 degrees F, about 35 minutes. Let stand for at least 15 minutes before cutting and serving.