Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Figs
1 2/3 c Unsweetened pear juice
10 ea Ripe pears
1 ts Cinnamon
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Melted butter
1 c Toasted wholewheat bread
-- crumbs
1/2 c Honey
1/2 c 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 bite-sized 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"

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