Pear Filo Dough Pastry with Nuts and Raisins
Table of Contents
Ingredients:
3 pears, peeled and sliced (or apples as an alternative)
1 package of filo dough (about 250g)
2 tablespoons vegetable oil (for brushing the filo dough)
½ cup (75g) raisins, soaked in boiling water for 10 minutes
½ cup (75g) mixed nuts (walnuts, almonds, cashews), roughly chopped
3 eggs
300ml water
1 teaspoon cinnamon
2 tablespoons powdered sugar (for dusting)
Directions:
Prepare the pears:
Peel and slice 3 pears. Set aside. If you prefer, you can use apples instead of pears for this recipe.
Prepare the raisins and nuts:
Soak the raisins in boiling water for about 10 minutes to soften them. Drain and set aside.
Roughly chop the walnuts, almonds, and cashews and set aside.
Layer the filo dough:
Preheat the oven to 180°C (356°F).
Lay out a sheet of filo dough and brush it lightly with vegetable oil. Repeat this process, layering 5-6 sheets of filo dough on top of each other, brushing each sheet with oil.
Add the filling:
Spread the sliced pears (or apples) evenly over the layered filo dough. Sprinkle the softened raisins and chopped nuts on top of the pears.
Sprinkle 1 teaspoon of cinnamon over the fruit and nuts for added flavor.
Roll the pastry:
Carefully roll the filo dough with the filling into a log shape, tucking in the sides as you go to prevent the filling from spilling out. Place the rolled pastry on a baking sheet lined with parchment paper.
Prepare the egg wash:
In a small bowl, whisk together 3 eggs and 300ml of water to create an egg wash. Brush the top of the filo pastry with the egg wash to give it a nice golden color during baking.
Bake:
Bake the pastry in the preheated oven at 180°C (356°F) for 45-50 minutes, or until the filo dough is golden and crispy.
Finish and serve:
Once baked, remove the pastry from the oven and allow it to cool slightly. Dust the top with powdered sugar before serving.
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Serving Suggestions:
Serve with a scoop of vanilla ice cream or whipped cream.
Pair with a hot cup of tea or coffee for an afternoon snack.
Drizzle with caramel sauce for an extra layer of sweetness.
Add a sprinkle of crushed nuts on top for added crunch.
Enjoy with a side of fresh fruit or a fruit compote.
Cooking Tips:
Work quickly with filo dough: Filo dough can dry out quickly, so cover any unused sheets with a damp cloth while assembling.
Don’t overfill: Be careful not to overload the filo dough with filling, as it may tear or spill out during rolling.
Use a sharp knife: For a clean cut, use a sharp knife to slice through the crispy filo pastry when serving.
Alternative fillings: Try using dried cranberries or figs instead of raisins, or substitute the mixed nuts with pecans or hazelnuts.
Extra crispiness: Brush the filo layers generously with oil to ensure they bake to a crispy golden-brown finish.
Nutritional Benefits:
Pears provide fiber and vitamins, especially vitamin C and potassium.
Nuts are a good source of healthy fats, protein, and antioxidants.
Raisins offer natural sweetness while being rich in iron and fiber.
Filo dough is lower in fat compared to puff pastry, making it a lighter choice for this dessert.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Nut-free option: Omit the nuts for a nut-free version.
Dairy-free option: Use a dairy-free margarine instead of butter or oil for brushing the filo dough.
Gluten-free option: Use gluten-free filo dough if available.
Nutritional Facts (per serving, approx.):
Calories: 240
Carbohydrates: 30g
Protein: 5g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 80mg
Fiber: 3g
Sugar: 15g
See also Gluten-Free Delight: 3-Ingredient Flourless and Sugar-Free Cookies in Just 5 Minutes!
Storage:
Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in the refrigerator for up to 4 days. Reheat in the oven to restore crispiness.
Freezer: Freeze the unbaked filo pastry log for up to 3 months. Thaw in the refrigerator before baking.