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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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 82 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 20.3mg||6 %|
|Sodium 146.9mg||5 %|
|Potassium 285.6mg||8 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 39.8g|
|Protein 2.3g||3 %|
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Calories per serving: 260
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