| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts, Ethnic | 12 | Servings | |
INGREDIENTS
| 1 | lb | Figs |
| 1 2/3 | c | Unsweetened pear juice |
| 10 | Ripe pears | |
| 1 | t | Cinnamon |
| 1/2 | t | 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
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 337
Calories From Fat: 97
Total Fat: 11.2g
Cholesterol: 20.3mg
Sodium: 7.2mg
Potassium: 508.3mg
Carbohydrates: 63.7g
Fiber: 9.7g
Sugar: 47g
Protein: 2.8g