Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        brie
   2 1/2  cups          peeled cored chopped pear -- (1 1/2 lbs.)
     1/2  cup           finely chopped cooked ham
     1/4  cup           thin sliced green onions
   2      teaspoons     Iemon juice
   1      clove         garlic -- minced
     1/2  pound         fresh lump crabmeat -- drained
   1      dash          pepper
   7      sheets        phyllo pastry
                        Melted warm butter -- (1 stick)

Preparation:

Trim the rind from the brie, leaving 4 ounces of cheese; cut into cubes. Combine brie, chopped pear, and the next six ingredients on the list; stir well and set aside. Place 1 sheet of phyllo on a large cutting board and butter with warmed butter and pastry brush. Spoon crab mixture along the short edge of phyllo, leaving a 1 inch border. Fold the short edge with 1-inch border over crab mixture. Fold the long edges of phyllo over 1". Starting at short side with 1" border, roll up jellyroll fashion, folding in border on long sides while rolling. Place strudel, seam side down on a buttered 15 x 10 inch pan. Score diamond shapes into top of strudel, using a sharp knife. Baste strudel tops with butter. Bake at 375 degrees for 25 minutes or until golden. Let stand 5 minutes before serving.