Pear Filo Dough Pastry with Nuts and Raisins

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:

1. Prepare the pears:
   • Peel and slice 3 pears. Set aside. If you prefer, you can use apples instead of pears for this recipe.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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

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.