Pear Mincemeat Strudel

Preparation

1. Preheat oven to 375°F. Lightly oil a baking sheet or spray it with nonstick cooking spray; set aside.
2. In a large bowl, gently combine mincemeat, pears, brandy and lemon juice. In a small bowl, combine oil and melted butter.
3. Unroll phyllo 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 with 1 teaspoon breadcrumbs. Lay 1 sheet of phyllo on the towel. (Keep the stack of phyllo sheets covered to prevent them from drying out while you are working.) Starting at the outside edges and then working toward the center, lightly brush the phyllo sheet with the oil/butter mixture. Sprinkle with 1 teaspoon breadcrumbs. Lay another sheet of phyllo on top; brush with more oil/butter and sprinkle with breadcrumbs. Repeat with the remaining 6 sheets of phyllo, lightly brushing with oil/butter and sprinkling with breadcrumbs between each layer. Be sure to reserve a little of the oil/butter for the top of the strudel once it is rolled.
4. Mound the filling in a 3-inch-wide strip along the long edge of the phyllo stack, leaving a 2-inch border at the bottom and at the 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 tightly, to allow a little room for expansion. Carefully transfer the strudel, seam-side down, to the prepared baking sheet. Brush the top with the remaining oil/butter. With a serrated knife, cut several slits diagonally across the top of the strudel.
5. Bake for 40 to 50 minutes, or until the phyllo is golden and the filling is bubbling. Use a wide metal spatula to transfer the strudel to a serving platter. Dust with confectioners’ sugar. Serve warm or at room temperature, accompanied by Eggnog Ice Cream.

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