Pear Strudel In Phyllo - cooking recipe

Ingredients

825 g pears, drained, roughly chopped
2 tablespoons sugar
8 sheets phyllo pastry
olive oil flavored cooking spray
3/4 cup fresh breadcrumb
1 egg yolk, beaten with
1 tablespoon water
1/2 cup walnuts, finely chopped
1 teaspoon cinnamon

Preparation

Preheat oven to 200C; line a large baking tray with baking paper.
Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
Repeat with oil, breadcrumbs and pastry to form 8 layers.
Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.