In this week’s post, local Nelson chef and guest Blogger, Grant Dicker shares a recipe for a dessert you’re going to love! Take it away, Grant…
Strudel is a favourite dessert of mine! Having worked alongside some very skilled Swiss chefs, I know that Strudel can be a real work of art; but this easy recipe will produce an equally delicious result at home, without having to make your own pastry.
Pears are currently readily available, and when paired with fig, and chocolate, the combination is divine. Choose good ripe pairs from the produce department at Fresh Choice Nelson. Use a good quality dark chocolate with a high cocoa content to complement the sweetness of both the fruits nicely. Serve warm, with double cream if it’s available. It will be just as nice with whipped cream!
- 85g melted butter, plus a little extra
- 5 pears, peeled, cored, and chopped
- 4 tbsp light muscovado sugar, plus extra for sprinkling
- 100g ginger biscuit, crushed
- 1 tsp ground cinnamon
- 100g dark chocolate, broken in to chunks
- 100g dried figs, chopped in to small pieces
- 250g pack filo pastry, (you will need at least six sheets)
- Icing sugar and cream, to serve
- Melt a knob of butter in a large frying pan, add the pears and 1 tbsp of sugar and cook for five minutes. Tip in to a bowl and leave to cool. Then add the biscuits, cinnamon, chocolate, fig and two tablespoons of sugar and mix well.
- Line a tray with baking parchment. Lay a sheet of filo on top of it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you have used all the pastry.
- Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under lightly.
- Roll up the parchment, wrap tightly in foil and freeze.
- Heat the oven to 200C/180C fan/gas 6. Put a tray in the oven to heat.
- Unwrap the strudel and place seam-side down and, still on its parchment, on to the baking tray. Brush with melted butter and sprinkle over one tablespoon of sugar.
- Bake for 35 – 40 minutes, or until golden and crisp. Leave to cool for ten minutes, then dust with icing sugar.