1 cup prepared mincemeat 2 ripe but firm pears, peeled, cored, and diced 1 Tbsp. brandy 1 Tbsp. fresh lemon juice 2 Tbsp. canola oil 1 Tbsp. butter, melted 8 sheets phyllo dough (14 by 18 inches) 3 Tbsp. fine dry bread crumbs icing sugar for dusting
In a large bowl, combine mincemeat, pears, brandy, and lemon juice. In a small bowl combine oil and melted butter. Unroll phyllo and 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 tsp. bread crumbs. Lay one sheet of phyllo on the towel and brush it lightly with the oil/butter mixture. Sprinkle with 1 tsp. bread crumbs. Repeat layers to use up phyllo, butter/oil, and bread crumbs. Mound the filling in a 3-inch wide strip along the long edge of the phyllo stack, leaving a 2-inch border on the bottom and sides. Fold borders in and roll up phyllo stack using the kitchen towel to help lift as you roll. Transfer the roll seam side down to a greased baking sheet. Brush the top with a little oil/butter and cut several diagonal slits across the top of the strudel with a serrated knife. Bake 40 to 50 minutes or until the phyllo is golden and the filling is bubbly. Dust with icing sugar and serve warm or cold with eggnog ice cream.
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