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.