Preparation:
Combine all ingredients up to phyllo dough.
Layer phyllo dough sheets, spraying each sheet with butter spray and brushing with juice from pear mixture.
FOR STRUDEL:
Place pear mixture on long edge of phyllo dough] roll like a jelly roll. Spray and brush top nd cut 6 even slits in top.
FOR PIE:
Layer 5 sheets in large pie dish, spraying and brushing as for the strudel. Pour in pear mixture, fold in edges of dough and top with remaining sheets of phyllo dough. Trim edges and/or turn them in. Cut slits in top to form 8 or more servings.
NOTE: You can also make small individual rolls or turnovers. However, when working with phyllo dough, be sure to keep it covered with plastic wrap and a damp towel. It can be left overnight in this state. |
