Pear And Ricotta Strudels

• 8 None sheets phyllo pastry
• 3/4 cup low-fat ricotta cheese
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 14-15 oz can pear halves, drained, sliced
• None None Powdered sugar and low-fat vanilla pudding, to serve

1. Preheat oven to moderate, 350u0b0F. Lightly spray a baking sheet with oil.
2. Working with 2 sheets of phyllo pastry at a time, fold in half and spray with oil.
3. In a bowl, combine ricotta cheese, brown sugar and cinnamon. Place an equal amount along one end of each piece of pastry, leaving a 3/4-inch border.
4. Top mixture with an equal amount of pear. Fold the end over filling, then fold in sides. Roll up to form a parcel.
5. Arrange pastries on prepared baking sheet. Bake for 15-20 minutes until pastry is golden and crisp. Serve dusted with a little powdered sugar and low-fat vanilla pudding.

sheets phyllo pastry, lowfat ricotta cheese, brown sugar, ground cinnamon, pear halves, sugar

Taken from recipes-plus.com/api/v2.0/recipes/23133 (may not work)