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Fresh Fig & Pear Phyllo Strudels

Total Time: 70 MIN Makes: 8 medium strudels
Prep Time: 20 MIN Cook Time: 50 MIN

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
  • 20 sheets Athens Phyllo Dough (9″x14″), thawed
  • 1/4 cup butter, melted
  • Powdered sugar to dust


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 preheated 3501/4F oven for 20 minutes, or until tender. Place in a medium bowl and stir in almonds. Let mixture cool.

Layer 5 phyllo sheets, brushing each with melted butter. Cut the width of layered phyllo in half. Place 1/8 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 3 times to make 8 strudels.

Bake seam side down, 1″ apart, on cookie sheet or baking pan in preheated 3501/4F oven for 20 to 25 minutes or until golden brown. Dust with powdered sugar. Serve warm or at room temperature.