Pear & Fig Strudel

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"