Pear & Fig Strudel

This strudel fills crispy phyllo layers with a thick fig paste and chunks of fresh pear, spiced with cinnamon and allspice. The figs get simmered in unsweetened pear juice until tender, then pureed into a concentrated, jammy spread that acts as the glue holding the filling together.

Ten ripe pears chopped into bite-sized pieces give the filling real texture against that smooth fig base. The fruit does all the sweetening work in the filling itself. No added sugar needed when your figs are good.

The phyllo gets layered 20 sheets deep: 10 on the bottom, filling in the middle, 10 on top. Brush butter on every other sheet and scatter toasted whole wheat breadcrumbs between layers. The breadcrumbs absorb moisture from the fruit so the pastry stays shatteringly crisp instead of turning soggy.

Score the top layer into squares before baking. Once it’s out of the oven and slightly cooled, warm honey gets drizzled over everything, settling into those score lines, followed by a scattering of chopped hazelnuts.

Pro Tips

• Score the top phyllo before baking, not after. Cutting baked phyllo shatters it into a mess. Pre-scoring gives you clean squares.
• Keep unused phyllo sheets under a damp towel while you work. They dry out and crack within minutes of exposure to air.
• The fig paste should be thick, not runny. If it’s too loose after pureeing, simmer it in a saucepan for a few more minutes until it holds its shape on a spoon.

Variations

• Swap hazelnuts for pistachios and add a splash of rosewater to the honey for a Middle Eastern twist.
• Use apples instead of pears when pears aren’t in season.
• Add ¼ cup dried cranberries to the filling for tart bursts of color.