Pear Strudel

Select the number of stars to rate this recipe Thanks for rating this recipe | Show average rating
Average based on 417 ratings | Rate this recipe

Prep Time: 20 Min

Total Time: 38 Min

Servings: 4 servings


  • 8 sheets frozen phyllo pastry, thawed as directed on package
  • 3 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 2 ripe medium pears, finely chopped
  • 1 cup Post Raisin Bran Cereal


  1. Preheat oven to 375°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.
  2. 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.
  3. Bake 16 to 18 minutes or until golden brown. Cut each dough rectangle in half. Serve warm or at room temperature.

Tips and Suggestions

Make Ahead: 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.

Nutrition Bonus: Feel good about serving your friends and family this low-fat dessert.


@Dictionary["Disqus - comments powered by"] Disqus

Back to top