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Pear Strudel

Pear Strudel recipe
photo by:kraft
This turned out good, and was even fun to make. It is so delicious warm on a chilly day!
posted by
Autumnleaves2173
on 8/26/2008
time
prep:
20 min
total:
38 min
servings
total:
4 servings
Magazine Acquisition

what you need

8
sheets  frozen phyllo pastry, thawed as directed on package
3
Tbsp.  sugar
1/2
tsp.  ground cinnamon
2
 ripe medium pears, finely chopped
1
cup  raisin bran cereal

Make It

PREHEAT oven to 375°F. Stack phyllo sheets on cutting board, spraying each sheet with cooking spray before topping with another sheet. Cut stack crosswise in half to form 2 dough rectangles.

MIX sugar and cinnamon. Reserve 1 tsp. of the cinnamon mixture. Toss pears with cereal and remaining cinnamon mixture. Spoon half of the pear mixture lengthwise down center of each dough rectangle; fold both long sides of dough over pear mixture to enclose filling, overlapping sides of dough slightly. Place, seam sides down, on ungreased baking sheet. Spray lightly with cooking spray. Sprinkle with reserved cinnamon mixture.

BAKE 16 to 18 minutes or until golden brown. Cut each dough rectangle in half. Serve warm or at room temperature.

Kraft Kitchens Tips

Make Ahead
Strudel can be assembled up to 1 hour in advance. Cover with plastic wrap and let stand at room temperature until ready to bake. Or, baked strudel can be covered and stored at room temperature for up to 2 hours before serving.
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