Pear Strudel

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

1. Preheat oven to 375F.
2. Place 1 phyllo sheet on clean work surface; spray lightly with cooking spray.
3. Cover with second phyllo sheet; spray with additional cooking spray.
4. Repeat with remaining sheets of phyllo.
5. Cut crosswise in half.
6. (You will have 2 dough rectangles.)
7. Combine sugar and cinnamon.
8. Remove 1 tsp.
9. of the cinnamon mixture; set aside.
10. Toss pears with cereal and remaining cinnamon mixture.
11. Spoon half of the pear mixture lengthwise down centre of each dough rectangle; fold both sides over to enclose filling.
12. Place, seam sides down, on ungreased baking sheet.
13. Spray lightly with cooking spray.
14. Sprinkle with reserved cinnamon mixture.
15. Bake 16 to 18 minutes or until golden brown.
16. Cut in half.
17. Serve warm or at room temperature.

phyllo, sugar, ground cinnamon, fresh ripe pears, raisin bran cereal

Taken from www.kraftrecipes.com/recipes/pear-strudel-88148.aspx (may not work)