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| 1 x ca. 450 g | Figs |
| 1 2/3 Tasse | Unsweetened pear juice |
| 10 | Ripe pears |
| 1 Teelöffel | Cinnamon |
| 1/2 Teelöffel | Allspice |
| 1/2 x ca. 450 g | Filo dough |
| 1/2 Tasse | Melted butter |
| 1 Tasse | Toasted wholewheat bread crumbs |
| 1/2 Tasse | Honey |
| 1/2 Tasse | Chopped hazelnuts |
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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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