Name: Spiced pear and chocolate strudel
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 5 phyllo pastry sheets; 1/2 cup butter melted; 50 g ginger biscuits blended to a crumb; 80 g dark chocolate; 50 g almonds toasted; 825 g pear halves drained and sliced; 1/3 cup brown sugar; 1 tsp cinnamon ground; 1/2 tsp mixed spice ground

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Ingredients (9)

5	phyllo pastry — sheets
1/2 cup	butter — melted
50 g	ginger biscuits — blended to a crumb
80 g	dark chocolate
50 g	almonds — toasted
825 g	pear halves — drained and sliced
1/3 cup	brown sugar
1 tsp	cinnamon — ground
1/2 tsp	mixed spice — ground

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Method:

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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