Ingredients
- 10 ripe pears
- 1/2 filo dough
- 400 ml unsweetened pear juice
- 290 gr figs
- 120 ml honey
- 130 gr wholewheat bread (toasted)
- 110 gr melted butter
- 65 gr hazelnuts (chopped)
- 3 gr cinnamon
- 1 gr allspice
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 190ºC . Butter a 9 inchx14 inch baking pan. Layer -10ºC ilo 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. 8 cm 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"
