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Pear & Fig Strudel

Eileen Goltz | Pareve or Dairy

Ingredients

1 lb fresh figs

1 2/3 cup apple or pear juice

10 ripe pears

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 lb filo dough

1/2 cup melted butter or margarine

1 cup toasted bread crumbs

1/2 cup honey

1/2 cup chopped hazelnuts



Instructions

Cover the figs with pear or apple juice and bring to a boil, let simmer for 25

minutes.  Puree the mixture in a blender or food processor. Peel and core the pears and chop into bite-sized pieces.  Combine the fig paste, chopped pears, cinnamon and allspice.

Preheat oven to 375.  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 the strudel to cool for 15 minutes.  Heat the honey, stirring gently till warm.  Drizzle the warm honey over the strudel top with nuts.  Let cool for 10 minutes and then cut along the scoring lines with a sharp knife.