8 sheets frozen phyllo pastry, thawed as directed on package
3 tbsp sugar
½ tsp ground cinnamon
2 medium ripe pears, finely chopped
1 cup Post Raisin Bran Cereal
Preheat oven to 375 degrees F.
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 teaspoon 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 to 18 minutes or until golden brown.
Cut each dough rectangle in half.
Serve warm or at room temperature.
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.
Tip: Strudel can be assembled up to 1 hour in advance.Make Measuring Easy: Accurate measuring of ingredients is important for successful baking.Use a glass or plastic measuring cup with a pour spout to measure all liquid ingredients such as milk, water, juice or oil.Use plastic or metal graduated measuring cup to measure dry or solid ingredients such as sugar, cereal, chopped nuts or shredded cheese.
Sugar: 25g
:
Calcium: 26mg
Calories: 256kcal
Carbohydrates: 57g
Fat: 3g
Fiber: 6g
Iron: 4mg
Potassium: 211mg
Protein: 4g
Saturated Fat: 1g
Sodium: 247mg
Vitamin A: 210IU
Vitamin C: 4mg
