The warmth, flavor and texture of Pear and Fig Strudel make those consuming it simply fall in love with this recipe. Perfect with a scoop of vanilla or other ice cream flavors, plain or with a dollop of whipped cream for an outrageous dessert.
Pear and Fig Strudel

Pear and Fig Strudel
 
Author:
Recipe type: Desserts
Serves: 12
Ingredients
  • 1 pound figs
  • 1 2/3 Cups unsweetened pear juice
  • 10 ripe pears
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 pound filo dough
  • 1/2 Cup melted butter
  • 1 Cup toasted wholewheat bread crumbs
  • 1/2 Cup honey
  • 1/2 Cup chopped hazelnuts
Instructions
  1. Cover the figs with pear juice and bring to a boil, let simmer for 25 minutes. Puree in a blender.
  2. Peel and core the pears and chop into bite-sized pieces. Combine fig paste, pears and cinnamon and allspice.
  3. Preheat oven to 375 degrees F.
  4. Butter a 9 x 14-inch baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet and sprinkling it with breadcrumbs.
  5. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter and breadcrumbs.
  6. Score the top sheet into pieces approximately 3 inches square.
  7. Bake for 35 to 40 minutes and then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel and top with nuts. Cut with a sharp knife.
Notes
From: "Sundays at Moosewood Restaurant Cookbook".

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.