Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Wholewheat Bread | 1 slice (30g) white | 79 |
| Honey | 1 tbsp (21g) | 64 |
| Fig | 1 medium (50g) | 37 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Figs
- 1 2/3 cup Unsweetened pear juice
- 10 each Ripe pears
- 1 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1/2 lb Filo dough
- 1/2 cup Melted butter
- 1 cup Toasted wholewheat bread
- 1/2 cup Honey
- 1/2 cup Chopped hazelnuts
Directions
Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes.
Puree in a blender.
Peel & core the pears & chop into bite-sized pieces.
Combine fig paste, pears & cinnamon & allspice.
Preheat oven to 375°F.
Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & spinkling it with breadcrumbs.
Spread pear filling evenly over last sheet.
Cover with another 10 sheets of filo, layered as before with butter & breadcrumbs.
Score the top sheet into pieces approx. 3" square.
Bake for 35 to 40 minutes & then allow to cool for 15 minutes.
Heat the honey, stirring gently till warm.
Drizzle over strudel & top with nuts.
Cut with a sharp knife.
Category:Macedonian Recipes
Category:Macedonian Desserts