Not only does Santa not bring Broccoli-Rab, he doesn't bring Figs either. Not fresh ones anyway. I'd been planning on making a fresh Fig and Pear strudel for Christmas dessert, but alas. So I settled on dried figs, and changed my tactics a little bit. The results?
Fig and Pear Strudel
- 3/4 lb dried Mission Figs, slice thin
- 5 ripe pears, peeled and cubed
- 1/4 c brandy
- 1/4 maple syrup
- 10 sheets Phyllo Dough
- 3/4 c bread crumbs
- 1/3 c sugar
- 1 tbsp cinnamon
Toss figs and pears in brandy and maple syrup, and set aside to marinate and soften for at least 2 hours.
When ready to make and bake; Preheat oven to 350. Mix breadcrumbs, sugar, and cinnamon. Set aside. Lay a clean towel on the counter and then a single sheet of Phyllo - brush with melted butter, sprinkle evenly with breadcrumb mixture, then top with another Phyllo layer, and repeat. Do this four times, until you lay on the 5th Phyllo sheet. Leaving a one inch margin on the left, spoon out figs/pears in a 3 inch wide strip, then starting from the left side, roll up the strudel, rolling gently but tight. Put on a greased cookie sheet, and brush with melted butter and a sprinkle of sugar.
Repeat this process for the second strudel.
These can be made ahead of time and baked right before you are ready. Bake at 350 for 20 minutes, until tops are golden brown and flaky. Let sit for 5 minutes, then cut into 2 inch pieces with a serrated knife.
Serve warm with whipped cream.