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Name: Macedonian Pear and Fig Strudel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Cinnamon; 1/2 c Honey; to taste; Cups; 10 Ripe pears; 1/2 c Toasted hazelnuts; chopped; 1 lb Dried figs; stemmed, about 4; 1 c Whole wheat bread crumbs;; 1/2 ts Allspice; 1/2 lb Filo dough; 1/2 c Butter melted; 1 2/3 c Unsweetened pear juice

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INGREDIENTS

1 ts Cinnamon
1/2 c Honey; to taste
Cups
10 Ripe pears
1/2 c Toasted hazelnuts; chopped
1 lb Dried figs; stemmed, about 4
1 c Whole wheat bread crumbs;
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Butter ; melted
1 2/3 c Unsweetened pear juice

INSTRUCTIONS

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 3 1/2 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 degrees 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. Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." NOTES : A honey-thickened dessert that rivals world-famous baklava. Made with thin, light sheets of filo, this delicate strudel provides an elegant ending to a meal.

NOTES

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Macedonian Pear and Fig Strudel

1 ts Cinnamon
1/2 c Honey; to taste
 Cups
10 Ripe pears
1/2 c Toasted hazelnuts; chopped
1 lb Dried figs; stemmed, about 4
1 c Whole wheat bread crumbs;
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Butter melted
1 2/3 c Unsweetened pear juice

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 3 1/2 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 degrees 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.  Recipe By     : Sundays at Moosewood Restaurant, Simon & Schuster    Posted to EAT-L Digest 30 Sep 96    Date:    Tue, 1 Oct 1996 13:14:39 -0400    From:    "John M. Nardo M.D." <jnardo@ONRAMP.NET>    NOTES : A honey-thickened dessert that rivals world-famous baklava. Made  with thin, light sheets of filo, this delicate strudel provides an elegant  ending to a meal.

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Nutrition

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Serving Size: 1 Serving (2577g)
Recipe Makes: 1 Servings

Calories: 2531
Calories from Fat: 970 (38%)

Amt Per Serving		% DV

	Total Fat 107.8g	144 %
	Saturated Fat 61.7g	309 %
	Monounsaturated Fat 31.4g
	Polyunsanturated Fat 6.1g
Cholesterol 244mg		75 %
Sodium 1754.7mg		61 %
Potassium 2343.5mg		62 %
Total Carbohydrate 398g		117 %
	Dietary Fiber 62.4g	250 %
	Sugars, other 335.6g
Protein 23.9g		34 %
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Calories per serving: 2531

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