Pears are in season and pair well with nuts. This filo pastry roll is similar to Greek Baklava – with layers of filo pastry stuffed with flaked almonds, ground almonds and honey, then apples and pears in the middle.
-
- Pear, honey and almond filling
-
- Label for pear and almond roll
Pear and almond roll
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 10 slices (1 x 25cm roll)
Ingredients
- 6 sheets filo pastry (12" x 18")
- 3 large pears / 1 tin of pears / apples
- 50g caster sugar
- 1 tsp cinnamon
- 2 tsp cornflour
- Dash nutmeg
- 100g ground almonds, toasted (you can substitute some of the ground almonds for flaked almonds for added texture)
- 60ml honey
- 115g butter, melted
To serve
- 1 batch of custard
Directions
- Preheat the oven to 175C/350F, line a baking tray with greaseproof paper.
- Spread out the ground almonds on a sheet of foil and toast for ~5 mins until lightly fragrant.
- Slice the pears, then toss in the sugar, spices and corn flour.
- Lay out a sheet of phyllo pastry, brush with melted butter, spread honey on top, then sprinkle with almonds.
- Repeat this with the other sheets of pastry. You should have:
- dough->butter->honey->almonds->dough->butter->honey->almonds->dough->butter->honey->almonds->dough
- Spread the pear mixture down the short side of the pastry, then roll up as tightly as possible. Take care when rolling as filo pastry tears easily, especially when it's filled with fruit and nuts.
- Transfer to the baking sheet with the seam on the bottom, then brush with more melted butter.
- Bake for 30-40 mins until golden brown.
- Cool before slicing and serving with custard.
Notes
This also goes well with a scoop of vanilla ice cream.
Filled with honey and almonds
