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“An easy and healthy dessert which makes an elegant presentation. Made with nice fresh fruit.”
1hr 10mins

Ingredients Nutrition


  1. Heat oven to to 375ºF.
  2. In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
  3. In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
  4. On a piece of waxed paper, place one sheet of phyllo.
  5. Brush with butter, sprinkle with sugar mixture.
  6. Repeat with remaining sheets.
  7. Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
  8. Fold in sides and roll jelly roll fashion.
  9. Place on cookie sheet sprayed with cooking spray.
  10. Brush strudel with butter.
  11. Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
  12. Fold each strip lengthwise in half.
  13. Gather and roll each strip to make rosettes.
  14. Arrange on top of strudel.
  15. Bake for 50 minutes or until top is golden and fruit is tender.
  16. Watch it so it doesn't get too brown.
  17. Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
  18. Otherwise it will get soggy.

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