Pear, Nut & Cheddar Strudel

• 5 fresh pears (2 lb./900 g), chopped Safeway 1 lb For $1.88 thru 02/09
• 3/4 cup shredded Cracker Barrel Light Cheddar Cheese
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 tsp. ground cinnamon, divided
• 1/4 cup Back to Nature Trail Mix - Raisins, Almonds, Pumpkin Seeds, Pecans and Apricots, finely ground
• 6 sheets frozen phyllo pastry, thawed
• 3 Tbsp. non-hydrogenated margarine, melted
• 1 Tbsp. icing sugar

1. Heat oven to 375 degrees F.
2. Combine pears, cheese, lemon juice and 1 tsp.
3. cinnamon.
4. Mix remaining cinnamon and trail mix.
5. Stack 2 phyllo sheets; brush lightly with 1 Tbsp.
6. margarine, then sprinkle with 1/3 of the trail mix.
7. Repeat all layers twice.
8. Spread with pear mixture to within 1 inch of edges.
9. Roll up jelly roll-style, starting at one short end and removing foil as phyllo is rolled.
10. Place, seam-side down, on parchment paper-covered baking sheet.
11. Brush with remaining margarine.
12. Bake 40 to 45 min.
13. or until golden brown.
14. Cool slightly.
15. Top with sifted icing sugar.

fresh pears, shredded cracker barrel light cheddar cheese, lemon juice, ground cinnamon, mix raisins, phyllo pastry, nonhydrogenated margarine, icing sugar

Taken from www.kraftrecipes.com/recipes/pear-nut-cheddar-strudel-115404.aspx (may not work)