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Friday, December 8, 2017

Spiced Pear and Chocolate Strudel

My December #PhabPhyllo recipe in conjunction with Mediterranean Delicacies is an ode to everyone out there who hates raisins and has to endure Christmas pudding, mince pies and Christmas Cake on repeat at this time of year (my husband happens to be one such person). So I created a festive strudel that has all the wonderful flavours of Christmas: spice, orange, nuts and chocolate...just not the raisins, and it's utterly scrumptious if I don't say so myself...

Spiced Pear and Chocolate Strudel

5 sheets Mediterranean Delicacies Phyllo Pastry
1/2 cup butter (melted)
50g Ginger Biscuits (blended to a crumb)
80g Dark Chocolate (chopped)
50g Almond Flakes (toasted)
825g tin of Pear Halves (drained and sliced)
1/3 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Mixed Spice
1 tsp Orange Zest

Preheat the oven to 180*C and grease a baking tray.
Mix the sugar, cinnamon, mixed spice and orange zest together.
Lay the first sheet of phyllo out onto your work surface and brush with melted butter.
Top with a second sheet and brush with butter again.
Repeat with the remaining sheets and finish with a brush of butter.
Leaving a 3cm border around the edges of the pastry, scatter the ginger biscuits, chocolate and almond flakes evenly over the centre.
Top with the pear slices and sprinkle over the sugar mix.
Fold the 3cm border on the left and right sides of the pastry inwards over the filling and roll the pastry up to form a strudel.
Transfer to the baking tray and brush with the remaining butter.
Bake in the oven for 40-45 minutes or until browned and crisped.
Allow to cool for at least 30 minutes before serving with ice cream or cream.
(You can also serve it cold.)

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