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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"
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