Pear Strudel

3 med. size, firm pears, peeled, cored and thinly sliced
1/2c fresh bread crumbs
2T raisins
1T chopped walnuts
1/4c firmly packed brown sugar
1/2t cinnamon
1/4t ground nutmeg
4 sheets phyllo dough, thawed

Preheat oven to 375' in med. bowl combine first 7 ingred.  Place 1
sheet phyllo dough on wax paper or plastic wrap.  (Keep remaining
sheets covered with damp towel).  Spray phyllo dough with nonstick
cooking spray, top with another phyllo sheet and spray.  Repeat
layers with remaining phyllo sheets and nonstick cooking spray.

Spoon pear mixture down a long edge of the phyllo stack, leave a 2"
border.  Roll up jellyroll fashion, starting from long edge with
pear mixture, folding the ends under.  Place on baking sheet seam
side down.  Bake 25-30 minutes until pears are tender and top with
golden brown.  Cool on pan on wire rack 10 minutes.  With long
spatula transfer to serving platter.  Serve warm.

8 servings
131 cal.
2g fat
0 chol.