Pear and fig strudel
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Figs |
| 1⅔ | cup | Unsweetened pear juice |
| 10 | Ripe pears | |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ½ | pounds | Filo dough |
| ½ | cup | Melted butter |
| 1 | cup | Toasted wholewheat bread crumbs |
| ½ | cup | Honey |
| ½ | cup | Chopped hazelnuts |
Directions
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini