Caramelized Pear Strudel

Directions

• In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool.
• Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.)
• Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet.
• Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.