A true gourmet dessert which combines the elegance and sophistication of phyllo pastry with the goodness of fresh fruit. The filled phyllo pastry rolls may be fitted into a round cake tin to form a most decorative twist or placed onto baking trays to make 2 small or one large strudel.
6 sheets phyllo pastry
± 100 ml butter
Chocolate & Nut Mixture
50g/125 ml coarsely chopped pecan nuts
50 ml dried breadcrumbs
30 ml sugar
2,5 ml ground cinnamon
500 g firm, ripe pears
60 ml sour cream
30 ml sugar
2,5 ml ground cinnamon
Raspberry or BlueBerry Sauce
500 g frozen or fresh unsweetened raspberries/blueberries
200 ml white sugar
100 ml water
1 x 410 g tin blueberries / raspberries in syrup
10 ml cornflour
30 ml water
30 ml black raspberry liqueur e.g. Chambord or suitable liqueur e.g.Kirsch (optional)
To Serve & Garnish
icing sugar to dust
mint leaves and tiny flowers
- Place the sheets of phyllo pastry onto a cloth and cover with another dry and then a damp cloth.
- Place the butter into a small saucepan or suitable jug and melt on top of the stove or in the microwave on MEDIUM for 1 – 2 minutes.
- Combine the chocolate, nuts, breadcrumbs, sugar and cinnamon in a small bowl.
- Peel and core the pears and slice thinly into a bowl.
- Add the sour cream , sugar and cinnamon and toss together.
- Lay out two sheets of phyllo pastry next to each other, brush with melted butter and sprinkle with 1/2 of the chocolate and nut mixture.
- Repeat once more, cover with the last sheets and brush with butter or margarine only. Note: If a large strudel is made, place the two stacks on top of each other at this stage.
- Spread the pear filling onto the layered phyllo pastry, leaving 50 mm at the edges uncovered. Fold the sides over the filling and roll up neatly.
- To make the twist, bend the 2 small rolls and place into a 220 mm spring-form cake tin, brushed with melted margarine, with the ends of the rolls fitting in between each other.
- To make the strudels, place onto a baking tray lined with a Wizbake baking sheet and brush the tops op the strudels generously as well.
- Bake at 180°C for ± 35 minutes for the twist or small strudels and 45 minutes for the large strudel or until golden and crisp.
- If the pastry browns too soon, cover loosely with foil as soon as the desired colour is reached and continue baking for the rest of the specified time to ensure that the filling and inner layers of pastry will be thoroughly cooked.
- To make the sauce, if fresh or frozen berries are used, place the berries and sugar into a saucepan and cook over moderate heat while stirring until the sugar dissolves and the berries soften.
- Leave whole or strain through a coarse sieve and discard the seeds.
- Return the puree if made to the saucepan or place the canned fruit and sauce into the saucepan and stir in the cornflour mixed with the 30 ml water.
- Bring to boil while stirring until the sauce becomes thickened and translucent. Cool, stir in the liqueur and serve warm or refrigerate.
- Remove the twist or the strudels from the tins carefully and dust generously with icing sugar.
- Cut the twist into sections to serve – not into slices as for a cake.
- Cut the small strudels into 40 – 50 mm sections or slice the large strudel into 20 mm thick slices. An electric knife simplifies the task.
- To serve, pour about 30 ml of the fruit sauce onto each individual serving plate and place 1 – 2 neat portions or slices onto the plate.
- Decorate with a sprig of mint and a tiny flower and pass a bowl of whipped cream for those who want to go all the way!
8 generous servings.
Recipe by Carolié de Koster from Art Of Cooking p. 793.