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1
Preheat oven to 350u00b0.
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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.
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3
Combine granulated sugar, cinnamon, almond extract, and nutmeg in a large bowl; stir well. Add pear, cranberries, and almonds; toss gently to coat.
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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.
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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.
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6
Place triangles, seam sides down, on a baking sheet coated with cooking spray. Bake at 350u00b0 for 25 minutes or until golden. Serve warm or at room temperature.
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7
Note: If dried cranberries are unavailable, substitute dried currants or raisins.
