- 1 pound California Dried Figs, stems removed
- 1 2/3 cups unsweetened pear juice
- 10 ripe pears
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ pound phyllo dough
- ½ cup melted butter
- 1 cup toasted whole wheat bread crumbs
- ½ cup honey
- ½ cup chopped hazelnuts
Combine figs with pear juice in a saucepan and bring to boil, let simmer for 25 minutes. Purée in blender or food processor and set aside.
Peel, core, and chop pears into bite-size pieces. Combine the puréed figs, pears, cinnamon, and allspice in a large bowl.
Preheat oven to 375 degrees F. Butter a 9-by-13-inch baking pan.
Layer 10 phyllo sheets, two at a time, brushing melted butter on every second sheet. Sprinkle with breadcrumbs. Spread fig and pear filling evenly on top. Cover with another 10 sheets of phyllo, layered as before with butter and breadcrumbs. Score the top sheet into pieces about 3 inches square.
Bake for 35 to 40 minutes, until golden brown. Cool for 15 minutes. Heat honey in small pan, stirring gently till warm. Drizzle over strudel and sprinkle with nuts. Cut with sharp knife and serve.