Pear Strudel


  • 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.

Proudly made with

Raisin Bran