Pear and Fig Strudel

Cover the figs with pear juice and bring to a boil, let simmer for 25 minutes. Puree in a blender.

Peel and core the pears and chop into bite-sized pieces. Combine fig paste, pears and cinnamon and 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 and sprinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter and breadcrumbs.

Score the top sheet into pieces approx.

square. Bake for 35 to 40 minutes and then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel and top with nuts. Cut with a sharp knife.

"Sundays at Moosewood Restaurant Cookbook"