| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts, Ethnic | 12 | Servings | |
INGREDIENTS
| 1 | lb | Figs |
| 1 2/3 | c | Unsweetened pear juice |
| 10 | 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 |
INSTRUCTIONS
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
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