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Diabetic Pear Strudel



Preheat oven to 425F (220C)Gas Mark 7. Use nonstick cookie sheet, spray lightly or cover with parchment paper.
Peel, core and thinly slice pears.
Lightly coat a nonstick pan with butter flavored cooking spray.
(I just used butter).
Add the pears and saute for 2 minutes.
Stir in the zest, juice and sugar substitute.
Cook until the pears are just cooked through.
Set aside.
On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
Sprinkle almonds on the pastry.
Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
Spray the edges of the pastry and fold each 1/3 side over fruit.
I brushed on butter.
Place seam side down on cookie sheet.
Make slashes every 2 inches (5 cm).
Mix sugar and cinnamon and sprinkle on top.
Coat with butter flavored cooking spray.
If you use melted butter, put on before cinnamon/sugar.
Bake 25-30 minutes until puffed and brown.
Allow to cool to room temperature then cut into 8 pieces.
Can serve with sugar free icecream or whipped cream.