Recipe - Pear And Fig Strudel

1 pound Figs
1 2/3 cup Unsweetened pear juice
10 Ripe pears
1 teaspoon Cinnamon
One half teaspoon Allspice
One half pound Filo dough
One half cup Melted butter
1 cup Toasted wholewheat bread
crumbs
One half cup Honey
One half cup Chopped hazelnuts

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 bitesized pieces. Combine fig paste,
pears & cinnamon & 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 & 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. 3" 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini