Pear & Fig Strudel (from Moosewood very good)

[Guest guest]

Pear & Fig Strudel

 

Yield: 12 servings

 

1 lb Figs

1 2/3 c Unsweetened pear juice

10 ea Ripe pears

1 ts Cinnamon

1/2 ts Allspice

1/2 lb Filo dough

1/2 c Melted butter

1 c Toasted wholewheat bread crumbs

1/2 c Honey

1/2 c Chopped hazelnuts

 

Cover the figs with pear juice & bring to a boil, let simmer

for 25

minutes. Puree in a blender.

 

Peel & core the pears & chop into bite-sized pieces.

 

Combine fig paste, pears, cinnamon & allspice.

 

Preheat oven to 375F. Butter a 9 " x14 " baking pan.

 

Layer 10 filo sheets, 2 at a time, brushing butter on every

second sheet & spinkling it with breadcrumbs.

 

Spread pear filling evenly over last sheet. Cover with

another

10 sheets of filo, layered as before with butter &

breadcrumbs.

 

Score the top sheet into pieces approx. 3 " square.

 

Bake for 35 to 40 minutes & then allow to cool for 15

minutes.

 

Heat the honey, stirring gently till warm.

 

Drizzle over strudel & top with nuts. Cut with a sharp

knife.

 

" Sundays at Moosewood Restaurant Cookbook "