|
Pear & Fig Strudel desserts, ethnic, phyllo 1 lb figs 1 2/3 cup unsweetened pear juice 10 ripe pears 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 lb filo dough 1/2 cup melted butter 1 cup toasted wholewheat bread - crumbs 1/2 cup honey 1/2 cup 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 & sprinkling 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" ... from a file of Carl Berger Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |