Macedonian pear and fig strudel

Yield: 1 Servings

Measure Ingredient
1 pounds Dried figs; stemmed, about 4
\N \N Cups
1⅔ cup Unsweetened pear juice
10 \N Ripe pears
1 teaspoon Cinnamon
½ teaspoon Allspice
½ pounds Filo dough
½ cup Butter; melted
1 cup Whole wheat bread crumbs; toasted
½ cup Honey; to taste
½ cup Toasted hazelnuts; chopped

Cover the figs with pear juice and bring them to a boil. Lower the heat and simmer, covered, for about 25 minutes, until the figs are tender. In a blender or food processor, puree the figs and their cooling juice to make about 3½ cups of smooth fig paste.

Meanwhile, peel and core the pears and chop them into bite-sized pieces. In a large bowl combine the fig paste, pears, cinnamon, and allspice.

Preheat the oven to 375 degrees F.

To assemble the strudel, butter a 9- X 14-inch baking pan and layer ten sheets of filo, two at a time, brushing butter on every second sheet and sprinkling it with bread crumbs. Spread the pear filling evenly on the top sheet of filo. Cover it with ten more sheets of filo, layered as before with butter and bread crumbs.

Score the top sheets of filo into pieces approximately 3 inches square.

This will make it easier to cut the strudel later and will prevent the top layer from crumbling as you cut it. Be careful not to score the top layers all the way through to the filling, however, or the filling juices will bubble up as the strudel bakes. Bake the strudel for about 35 to 40 minutes, until golden brown and crisp.

Allow it to cool for 15 minutes. Then heat the honey gently, stirring constantly, until warm and more fluid. Drizzle it evenly over the strudel and top with the nuts. Use a sharp knife to cut the strudel.

Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." <jnardo@...> NOTES : A honey-thickened dessert that rivals world-famous baklava. Made with thin, light sheets of filo, this delicate strudel provides an elegant ending to a meal.

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