- 8 sheets frozen phyllo pastry, thawed as directed on package
- 3 Tbs. sugar
- 1/2 tsp. ground cinnamon
- 2 ripe medium pears, finely chopped
- 1 C. Post Raisin Bran Cereal
Preheat oven to 375 degrees. Stack phyllo sheets on cutting board, spraying each sheet with cooking spray before topping with another sheet. Cut stack crosswise in half to form 2 dough rectangles. Mix sugar and cinnamon. Reserve 1 tsp. of the cinnamon mixture. Toss pears with cereal and remaining cinnamon mixture.
Spoon half of the pear mixture lengthwise down center of each dough rectangle; fold both long sides of dough over pear mixture to enclose filling, overlapping sides of dough slightly. Place, seam sides down, on ungreased baking sheet. Spray lightly with cooking spray. Sprinkle with reserved cinnamon mixture. Bake 16-18 minutes or until golden brown. Cut each dough rectangle in half. Serve warm or at room temperature.
Tip: Strudel can be assembled up to 1 hour in advance. Cover with plastic wrap and let stand at room temperature until ready to bake. Or, baked strudel can be covered and stored at room temperature for up to 2 hours before serving.
Make Measuring Easy: Accurate measuring of ingredients is important for successful baking. Use a glass or plastic measuring C. with a pour spout to measure all liquid ingredients such as milk, water, juice or oil. Use plastic or metal graduated measuring C. to measure dry or solid ingredients such as sugar, cereal, chopped nuts or shredded cheese.
Yield: 4 servings
Nutritional Info: Per Serving: Calories: 250, Total Fat: 2.5g, Sat. Fat: 0.5g, Cholesterol: 0mg, Sodium: 270mg, Carbs: 57g, Dietary Fiber: 5g, Sugars: 23g, Protein: 4g, Vitamin A: 4%DV, Vitamin C: 2% DV, Calcium: 2%DV, Iron: 25% DV Dietary Exchanges: 2 1/2 starch, 1 fruit