Instructions: 6 SERVINGS EGG-& DAIRY-FREE

Phyllo desserts are great for entertaining since you can prepare them ahead of time and freeze. While your guests are eating the entree, pop the still frozen strudel in the oven and bake it. A frozen phyllo dessert takes only five minutes extra to bake. For this recipe, rosemary-infused poached pears are rolled in layers of flaky phyllo pastry and baked to a golden crispness. Keep pears submerged in their poaching liquid - otherwise they insist on bobbing around in the pot - by placing a parchment circle directly over the pears. You can substitute 4 cups of apple-raspberry juice for the apple cider and the raspberry juice, if you prefer.

1. In pot just large enough to hold pears in a single layer, combine pears, cider, raspberry juice, rosemary and cinnamon stick. Cut circle of parchment paper the same size as pot; cut a small hole in center for steam vent. Place circle over pears. Bring to a boil over high heat. Reduce heat to low and simmer until pears are tender but still firm, 7 to 8 minutes.

2. Remove pears from poaching liquid. Drain well and cool. (Its important to cool pears separately from liquid so they dont continue to cook.) Pour poaching liquid through strainer into bowl and set aside. Discard cinnamon stick and rosemary. Cut pears into 1/2 inch chunks. In medium bowl, combine pear chunks, toasted pecans, maple syrup and ground cinnamon and toss to combine.

3. Preheat oven to 375F. Line baking sheet with parchment paper. Unwrap phyllo and place on dry work surface. Cover with a lightly dampened towel to prevent drying. Remove 1 sheet phyllo and place on work surface; lightly brush with oil. Top with second sheet; lightly brush with oil. Continue layering and brushing with oil to make 7 layers. Sprinkle bread crumbs over last layer of dough.

4. Spoon pear mixture over half of the phyllo, starting about 1 inch from bottom edge and a few inches from sides. Fold in sides then start tightly rolling until strudel is approximately a 14 x 4-inch log. Brush entire log with oil; seal edges. Place strudel on prepared baking sheet and bake until golden brown, 30 to 45 minutes.

5. Meanwhile, make glaze: In small saucepan, boil reserved poaching liquid over medium-high heat until reduced to about 1/2 cup, approximately 45 minutes. Remove strudel from oven and drizzle with glaze. Cool slightly, then cut into slices and serve warm.

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