1/3 c. finely chopped dried pears or golden raisins
1/2 c. pecans, chopped
2 lg. ripe pears (about 14 oz.) peeled, halved, cored & sliced thinly
1/4 c. sugar
2 tsp. grated lemon rind
1 tsp. ground cinnamon
2 tbsp. apricot preserves

Thoroughly mix dried pears with pecans in large bowl. Add remaining filling ingredients and mix well. Preheat oven to 375 degrees. Lightly grease baking sheet.

4 strudel or filo sheets
6 tbsp. unsalted butter, melted
4 tbsp. dry cookie crumbs or bread crumbs
Confectioners' sugar for serving

Lay 1 filo sheet on a large sheet of wax paper. Brush with melted butter and sprinkle with 1 tablespoon crumbs. Top with a second sheet of filo. Brush with butter and sprinkle with 1 tablespoon crumbs. Keep remaining filo sheets covered. Put half the filling near 1 long end of top sheet. Arranging it in a log shape and leaving 1 inch border. Starting with that end roll up dough jelly roll style. End the roll with a seam on bottom. Brush with butter. Bake 25 minutes or until golden. Serve with confectioners' sugar and warm.