INGREDIENTS

INSTRUCTIONS

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 3 1/2 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@ONRAMP.NET>  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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