Pear & Fig Strudel
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
figs
|
|
| 1 ⅔ | cups |
pear juice
unsweetened |
* |
| 10 | each |
pears
ripe |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | pound |
phyllo (filo) pastry sheets
dough |
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
bread crumbs, whole wheat
toasted |
|
| ½ | cup |
honey
|
|
| ½ | cup |
hazelnuts (filberts)
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
figs
|
|
| 394 | ml |
pear juice
unsweetened |
* |
| 1E+1 | each |
pears
ripe |
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| 226.8 | g |
phyllo (filo) pastry sheets
dough |
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
bread crumbs, whole wheat
toasted |
|
| 118 | ml |
honey
|
|
| 118 | ml |
hazelnuts (filberts)
chopped |
|
Directions
Cover the figs with pear juice and bring to a boil, let simmer for 25 minutes.
Purée 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 375℉ (190℃).
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 until warm.
Drizzle over strudel and top with nuts. Cut with a sharp knife.
