Fig Pear Strudels

Directions

• In a large saucepan, bring the pears, pear nectar, brown sugar, butter, lemon zest, allspice and salt to a boil. Reduce heat, simmer, uncovered, for 8-10 minutes. Combine cornstarch and water until smooth. Gradually stir into pear mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in figs. Cover and let stand for 10 minutes.
• In a small bowl, combine the cheese, cream and vanilla. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat with two more sheets of phyllo, brushing each layer with butter. Sprinkle with 1/4 cup walnuts. Repeat. Top with two sheets of phyllo, brushing each layer with butter.
• Spread half of cheese mixture over phyllo to within 1/4 in. of edges. Spread half of pear mixture widthwise over half of cheese mixture. Roll up jelly-roll style, starting with the short side spread with pear mixture.
• Place seam side down on a greased 15x10x1-in. baking pan. Using a sharp knife, cut slits in top. Brush with butter and sprinkle with coarse sugar. Repeat with remaining phyllo, melted butter, walnuts, cheese mixture and pear mixture. Bake at 350° for 40-45 minutes or until golden brown. Cool to room temperature. Cut into slices.