Fresh diced figs and pears are joined by chopped almonds and cinnamon in these flaky phyllo strudels.
- 3 cups fresh figs, diced
- 3 cups firm but ripe pears, peeled, cored and diced
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup almonds, chopped
- 15 sheets Athens Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
- Powdered sugar to dust
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a medium bowl, combine figs, pears, sugar, and cinnamon mixing lightly. On a lightly greased baking sheet place figs and pears in a single layer. Roast in oven for 20 minutes, or until tender. Place in a medium bowl and stir in almonds. Let mixture cool.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface. Lightly brush with butter. Layer with another sheet of phyllo, butter and repeat with three more sheets, giving you a stack of 5 sheets. Cut the width of layered phyllo in half.
Place a scant 1/2 cup of the filling at one end of each of the halved set of phyllo leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo. Brush strudels with butter. Repeat process with remaining phyllo and filling to make 6 strudels.
Place seam side down on baking tray 1″ apart. Bake 20 to 25 minutes or until golden brown. Dust with powdered sugar. Serve warm or at room temperature. Goes great with your favorite ice cream!