PEAR AND FIG STRUDEL
Recipe from California Fig Advisory
1 pound dried California figs
1 2/3 cups unsweetened pear juice
10 ripe pears
1 teaspoon cinnamon
½ teaspoon allspice
½ pound phyllo dough
½ cup melted butter
1 cup toasted whole wheat bread crumbs
½ cup honey
½ cup chopped hazelnuts
In small saucepan, combine figs with pear juice and bring to boil; let simmer for 25 minutes. Purée in blender or food processor; set aside. Peel, core and chop pears into bite-size pieces. Combine with puréed figs, pears, cinnamon and allspice. Preheat oven to 375°F.
Butter a 9×13 inch baking pan. Layer 10 phyllo sheets, two at a time, brushing melted butter on every second sheet. Sprinkle with breadcrumbs. Spread pear filling evenly on top. Cover with another 10 sheets of phyllo, layered as before with butter and breadcrumbs. Score the top sheet into pieces about 3 inches square.
Bake at 375°F for 35-40 minutes. Cool for 15 minutes. Heat honey in small pan, stirring gently till warm. Drizzle over strudel and sprinkle with nuts. Cut with sharp knife.