Pear Strudel In Phyllo

• 825 g pears, drained, roughly chopped
• 2 tablespoons sugar
• 8 sheets phyllo pastry
• olive oil flavored cooking spray
• 3/4 cup fresh breadcrumb
• 1 egg yolk, beaten with
• 1 tablespoon water
• 1/2 cup walnuts, finely chopped
• 1 teaspoon cinnamon

1. Preheat oven to 200C; line a large baking tray with baking paper.
2. Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
3. Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
4. Repeat with oil, breadcrumbs and pastry to form 8 layers.
5. Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
6. Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
7. Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

sugar, pastry, olive oil, fresh breadcrumb, egg yolk, water, walnuts, cinnamon

Taken from www.food.com/recipe/pear-strudel-in-phyllo-131559 (may not work)