Macedonian Pear and Fig Strudel

==Ingredients==
* 1 lb dried figs, stemmed, about 4 cups
* 1⅔ cup unsweetened pear juice
* 10 x ripe pears
* 1 tsp cinnamon
* ½ tsp allspice
* ½ lb filo dough
* ½ cup butter, melted
* 1 cup whole wheat bread crumbs, toasted
* ½ cup honey, to taste
* ½ cup toasted hazelnuts, chopped
==Directions==
# Cover the figs with pear juice and bring them to a boil.
# Lower the heat and simmer, covered, for about 25 minutes, until the figs are tender.
# In a blender or food processor, puree the figs and their cooling juice to make about 3½ cups of smooth fig paste.
# Meanwhile, peel and core the pears and chop them into bite-sized pieces.
# In a large bowl combine the fig paste, pears, cinnamon, and allspice.
# Preheat the oven to 375°F.
# To assemble the strudel, butter a 9- x 14-inch baking pan and layer ten sheets of filo, two at a time, brushing butter on every second sheet and sprinkling it with bread crumbs.
# Spread the pear filling evenly on the top sheet of filo.
# Cover it with ten more sheets of filo, layered as before with butter and bread crumbs.
# Score the top sheets of filo into pieces approximately 3 inches square.
# This will make it easier to cut the strudel later and will prevent the top layer from crumbling as you cut it.
# Be careful not to score the top layers all the way through to the filling, however, or the filling juices will bubble up as the strudel bakes.
# Bake the strudel for about 35 to 40 minutes, until golden brown and crisp.
# Allow it to cool for 15 minutes.
# Then heat the honey gently, stirring constantly, until warm and more fluid.
# Drizzle it evenly over the strudel and top with the nuts.
# Use a sharp knife to cut the strudel.
Category:Pastry Recipes