1 Bosc pear, peeled, cored, diced
1 Tbsp to 2 tbsp. black currant jam (15 to 30 ml)
3 sheets phyllo
¼ cup butter, melted (60 ml)
2 tsp sugar, for sprinkling on top (10 ml)
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Combine pear and jam in a bowl. Sprinkle with a pinch of cinnamon and toss.
3. Lay a sheet of phyllo on a surface with the long end facing you. (Keep remaining phyllo under a damp tea towel.) Brush with melted butter. Lay another sheet on top, and continue brushing and layering until you have 3 sheets of phyllo layered and buttered. Pour the filling onto the bottom third of the phyllo creating a log of filling and leaving a 6-inch border along the bottom and 1 1/2-inch border along the sides. Roll the strudel away from you, turning only once. Fold the sides in (letter style), securing well, and then roll it completely.
4. Transfer strudel to a baking sheet, seam side down. Brush with more melted butter. Sprinkle with some granulated sugar and cut two small slits in the top of the phyllo to let steam escape. Bake until golden brown, about 15 to 20 minutes. Remove from oven and cool slightly. Slice and serve.