Chocolate Pear Strudel
Chocolate Pear Strudel
 Prep Time ~30 mins | Cooking Time ~40 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~8 |
Ingredients
75g coarse fresh white breadcrumbs
1 teaspoon ground mixed spice
1 kg ripe dessert pears, peeled, cored and thinly sliced
100g Belgian milk chocolate, chopped
75g light muscovado sugar
9 sheets fresh filo pastry
1 medium egg white, lightly beaten
25g cocoa powder
1 tablespoon icing sugar
Method
- Preheat the oven to 190c, Gas mark 5.
- Toss the breadcrumbs with the mixed spice and toast lightly under a moderate grill.
- Toss the pears with the chopped chocolate and sugar.
- Unroll the pastry; keep well covered with cling film. Place 3 sheets of pastry, slightly overlapping the sheets, on a work surface and brush with a little beaten egg white. Cover with another 3 sheets brushing again with egg white, then repeat.
- Scatter the pear and chocolate mixture over the pastry to within 5 cm of the edges.
- Sprinkle with all but 1 teaspoon of the cocoa powder and then the breadcrumbs. Fold the 2 shorter ends over the filling, and then roll up loosely from the long side.
- Transfer to a baking sheet with the join underneath.
- Brush with the remaining egg white; bake for about 40 minutes or until deep golden.
- Serve warm, dusted with icing sugar and reserved cocoa powder.