- 3 large pears (Anjou or other firm, ripe pear), peeled and sliced thin
- ½ cup dried cranberries
- ¼ cup plus 1 teaspoon sugar
- 2 teaspoons freshly grated orange zest
- 1 tablespoon orange juice
- 8 sheets phyllo dough (defrost as directed)
- ¼ cup plain dry breadcrumbs
- ⅓ cup canola oil
- Optional: small amount of confectioners' sugar (powdered sugar), for dusting
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Combine the sliced pears, dried cranberries, ¼ cup sugar, orange zest and orange juice in a medium bowl.
- Unroll the defrosted phyllo dough onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel.
- Place a dry kitchen towel with a long edge toward you on the work surface. Sprinkle the towel lightly with breadcrumbs. Lay 1 sheet of phyllo on the towel. Important tip: Keep the stack of phyllo sheets covered to prevent them from drying out while you work.
- Starting at the center and working toward the edges, lightly brush the phyllo sheet with oil. Sprinkle lightly with breadcrumbs. Lay another sheet of phyllo on top; brush with oil and sprinkle with breadcrumbs. Repeat with 5 of the remaining sheets of phyllo. Lay the last sheet on top and brush with oil.
- Using a spoon, mound the pear filling in a long strip on the phyllo stack, leaving a 2-inch border at the bottom and sides.
- Fold the short edges in and, starting at the long edge nearest you, roll the filling and phyllo into a cylinder, using the towel to help lift as you roll.
- Roll up firmly - but not too tight, as you want to leave a little room for expansion.
- Brush the strudel with oil and sprinkle with the remaining 1 teaspoon sugar.
- Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
- Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Just before serving, dust with confectioners' sugar if desired.