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Pear & Fig Strudel

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound figs
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1 ⅔ cups pear juice
unsweetened
*
10 each pears
ripe
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1 teaspoon cinnamon
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½ teaspoon allspice
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½ pound phyllo (filo) pastry sheets
dough
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½ cup butter
melted
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1 cup bread crumbs, whole wheat
toasted
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½ cup honey
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½ cup hazelnuts (filberts)
chopped
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Ingredients

Amount Measure Ingredient Features
453.6 g figs
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394 ml pear juice
unsweetened
*
1E+1 each pears
ripe
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5 ml cinnamon
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2.5 ml allspice
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226.8 g phyllo (filo) pastry sheets
dough
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118 ml butter
melted
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237 ml bread crumbs, whole wheat
toasted
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118 ml honey
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118 ml hazelnuts (filberts)
chopped
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Directions

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

Purée 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 375℉ (190℃).

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.

3" square. Bake for 35 to 40 minutes and then allow to cool for 15 minutes.

Heat the honey, stirring gently until warm.

Drizzle over strudel and top with nuts. Cut with a sharp knife.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 34732% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 214mg 9%
Total Carbohydrate 20g 20%
Dietary Fiber 7g 28%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 12%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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