Pear and Fig Strudel

Recipe Ingredients

1 lb	454g / 16oz	Figs
1 2/3 cups	394ml	Unsweetened pear juice
10		Ripe pears
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Allspice
1/2 lb	227g / 8oz	Filo dough
1/2 cup	99g / 3.5oz	Melted butter
1 cup	146g / 5.1oz	Toasted whole-wheat bread - - crumbs
1/2 cup	118ml	Honey
1/2 cup	73g / 2.6oz	Chopped hazelnuts

Recipe Instructions

Cover the figs with pear juice and bring to a boil, let simmer for 25 minutes. Puree in a blender.

Peel and core the pears and chop into bite-sized pieces. Combine fig paste, pears and cinnamon and 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 and sprinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter and breadcrumbs.

Score the top sheet into pieces approx. 3" square. Bake for 35 to 40 minutes and then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel and top with nuts. Cut with a sharp knife.

"Sundays at Moosewood Restaurant Cookbook"

Source:
Cooking Light, Sept. 1995, page 96

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.