Pear Phyllo Pastries

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Combine breadcrumbs and brown sugar in a bowl. Stir well; set aside. Combine melted margarine and oil in another bowl. Stir well; set aside.
3. 3
   Combine granulated sugar, cinnamon, almond extract, and nutmeg in a large bowl; stir well. Add pear, cranberries, and almonds; toss gently to coat.
4. 4
   Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), brush 1 sheet lightly with margarine mixture. Stack 1 phyllo sheet on top of the first; brush top sheet lightly with margarine mixture. Repeat procedure with a third sheet of phyllo, forming a stack of 3 sheets. Sprinkle 2 tablespoons breadcrumb mixture over top of stack. Using a sharp knife or pizza cutter, cut stack lengthwise into 3 (4 1/2-inch-wide) strips.
5. 5
   Spoon about 1/3 cup pear mixture onto 1 end of each phyllo strip. Fold left bottom corner over pear mixture, forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat procedure with remaining sheets of phyllo, margarine mixture, breadcrumb mixture, and pear mixture.
6. 6
   Place triangles, seam sides down, on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden. Serve warm or at room temperature.
7. 7
   Note: If dried cranberries are unavailable, substitute dried currants or raisins.