Blueberry & Brie Strudel

1/2 cup (125 mL) toasted fine bread crumbs

1/2 cup (125 mL) finely chopped walnuts

1/4 cup (60 mL) brown sugar

8 sheets phyllo pastry, thawed

1/4 cup (60 mL) melted butter

1 cup (250 mL) E.D.SMITH® Blueberry Pie Filling

1 tsp (5 mL) lemon zest

4 oz (125 g) Brie cheese, sliced

Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
Stir together bread crumbs, walnuts and sugar. On work surface, working quickly with one phyllo sheet at a time, brush lightly with melted butter and scatter with some of the bread crumb mixture. Repeat, stacking sheets on top of each other until all 8 sheets are stacked together.
Stir together pie filling and lemon zest; divide and spread along long edge of prepared phyllo and top with sliced Brie. Roll up firmly, jelly-roll style; place seam side down on prepared pan and brush top with remaining butter.
Bake for about 25 minutes or until golden and filling is bubbly. Let stand for 30 minutes before slicing.

Per 1/8 recipe: Calories 300, Fat 16g, Saturated Fat 7g, Cholesterol 30mg, Sodium 270mg, Carbohydrate 33g, Fibre 2g, Sugars 13g, Protein 7g