| 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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