Pear and Fig Strudel
Eileen Goltz |
Pareve or Dairy
- 1 lb. fresh figs
- 1⅔ cups apple or pear juice
- 10 ripe pears
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ lb. filo dough
- ½ cup melted butter or margarine
- 1 cup toasted bread crumbs
- ½ cup honey
- ½ cup chopped hazelnuts
- 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°F. Butter a 9x14-inch 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 and top with nuts.
- Let cool for 10 minutes and then cut along the scoring lines with a sharp knife.