Ingredients

6 tablespoons butter, divided
3 medium Bartlett pears, peeled and sliced
1/4 cup dried cherries, soaked in hot water to plump, then drained
1/4 cup brown sugar
1 teaspoon cinnamon, divided
2 tablespoons walnuts, coarsely chopped
1/4 cup bread crumbs
4 sheets phyllo dough, thawed
1 tablespoon sugar

Directions

In a large sauté pan melt 2 tablespoons of the butter. Add pears and sauté for 3 minutes. Add plumped cherries, brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Continue cooking for an additional 3 to 5 minutes or until pears are soft. Remove from pan and chill completely.

In the same pan the pears were sautéed in, melt 2 more tablespoons of the butter. Add the bread crumbs and sauté until golden brown. Add the toasted bread crumbs to the chilled pear mixture. Mix well.

Melt the remaining 2 tablespoons of butter. Place a sheet of phyllo dough on a clean work surface. Lightly brush with melted butter. Place second sheet of phyllo on top of first and brush with melted butter. Repeat with the remaining phyllo sheets.

Spread the chilled pears along the long edge of the phyllo. Carefully roll into a strudel by folding short ends over filling and rolling dough up along long end. Brush with butter. Sprinkle with sugar and the remaining 1/2 teaspoon of cinnamon. Place seam side down on a sheet pan lined with parchment paper. Place pan into another identical sheet pan (doubling the sheet pans keeps the phyllo from burning).