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 375F. 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.

"Sundays at Moosewood Restaurant Cookbook"