Cooking Light JANUARY 1997
Preheat oven to 350°.
Combine breadcrumbs and brown sugar in a bowl. Stir well; set aside. Combine melted margarine and oil in another bowl. Stir well; set aside.
Combine granulated sugar, cinnamon, almond extract, and nutmeg in a large bowl; stir well. Add pear, cranberries, and almonds; toss gently to coat.
Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), brush 1 sheet lightly with margarine mixture. Stack 1 phyllo sheet on top of the first; brush top sheet lightly with margarine mixture. Repeat procedure with a third sheet of phyllo, forming a stack of 3 sheets. Sprinkle 2 tablespoons breadcrumb mixture over top of stack. Using a sharp knife or pizza cutter, cut stack lengthwise into 3 (4 1/2-inch-wide) strips.
Spoon about 1/3 cup pear mixture onto 1 end of each phyllo strip. Fold left bottom corner over pear mixture, forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat procedure with remaining sheets of phyllo, margarine mixture, breadcrumb mixture, and pear mixture.
Place triangles, seam sides down, on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden. Serve warm or at room temperature.
Note: If dried cranberries are unavailable, substitute dried currants or raisins.
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