Pear, Nut & Cheddar Strudel

average rating

rate/review

prep time

25 min

total time

1 hr 30 min

makes

12 servings, 1 piece (77 g) each

photo by:

kraft

recipe by: kraft

What You Need

5 fresh pears (2 lb./900 g), chopped

3/4 cup shredded Cracker Barrel Light Cheddar Cheese

1 Tbsp. lemon juice

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

Make It

HEAT oven to 375ºF.

COMBINE pears, cheese, lemon juice and 1 tsp. cinnamon. Mix remaining cinnamon and trail mix. Stack 2 phyllo sheets; brush lightly with 1 Tbsp. margarine, then sprinkle with 1/3 of the trail mix. Repeat all layers twice.

SPREAD with pear mixture to within 1 inch of edges. Roll up jelly roll-style, starting at one short end and removing foil as phyllo is rolled. Place, seam-side down, on parchment paper-covered baking sheet. Brush with remaining margarine.

BAKE 40 to 45 min. or until golden brown. Cool slightly. Top with sifted icing sugar.