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Filo-wrapped pears recipe

10 ratings

This elegant, impressive dessert is sure to draw gasps when you bring it to the table and is totally worth the extra effort. Spiced dried fruit and nuts are encased in a softly baked pear, with crisp filo pastry and a topping of your choice. This is a well-loved classic dessert for a reason! See method

Serves 4
40 mins to prepare and 30 mins to cook
480 calories / serving
Vegetarian

Ingredients

4 ripe Conference pears, peeled
250g pack filo pastry
60g butter, melted
1 egg, beaten
Tesco Finest custard, to serve (optional)
60g dried fruit and nut mix, nuts finely chopped
2 tbsp light brown soft sugar
½ tsp ground ginger
½ tsp ground cinnamon

If you don't have any pears, try using apples

Each serving contains

Energy
2000kj
480kcal 24%
Fat
20g 28%
Saturates
9g 45%
Sugars
33g 37%
Salt
0.5g 8%

of the reference intake
Carbohydrate 63.2g Protein 8.7g Fibre 6.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Put the filling ingredients in a bowl and mix well; set aside.
Take a small slice from the base of each pear so they can stand steadily. Insert an apple corer (see tip, below) into the base of each pear to cut around the core, then insert the loop end of a metal skewer to remove it.
Cut 4 x 5cm squares from a sheet of filo pastry. Stuff the filling into the pears, then screw each pastry square into a ball and use as plugs to keep the filling inside.
Working one at a time, brush a sheet of filo with melted butter, stand a pear in the middle and pull up the sides of the pastry, twisting it gently around the pear. Press to secure, then repeat with a second pastry sheet and a little more butter.
Take a third pastry sheet and, with the longest side facing you, cut vertically into 6 x 5cm strips with kitchen scissors. Brush each with butter, then fold in half lengthways to sandwich the butter in the middle.
Starting at the top of one of the pears, wrap a strip (with the fold facing upwards) around it, securing with a dab of melted butter, and working down to the base and trimming the strips if needed. Brush the whole pear with beaten egg and carefully transfer to the lined baking tray; repeat with the remaining pears. Bake for 25-30 mins until the pears are soft and the pastry is golden. Serve with custard, if you like.

Tip: If you don't have an apple corer, use a small paring knife. This will leave a conical rather than round hole in the pear, so you'll only need around half the filling – or replace the fruit mix with a piece of chocolate.

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