Title: Pear & fig strudel
 Categories: Desserts, Ethnic
      Yield: 12 Servings
 
      1 lb Figs
  1 2/3 c  Unsweetened pear juice
     10 ea Ripe pears
      1 ts Cinnamon
    1/2 ts Allspice
    1/2 lb Filo dough
    1/2 c  Melted butter
      1 c  Toasted wholewheat bread
           -- crumbs
    1/2 c  Honey
    1/2 c  Chopped hazelnuts
 
  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"