This Pear Filo Dough Pastry with Nuts and Raisins is a delightful dessert that combines the sweet and juicy flavors of pears with a crunchy nut filling, wrapped in crispy layers of filo dough. It’s a versatile recipe that can also be made with apples if you prefer. Perfect for any occasion, this pastry is easy to make and delivers a balanced mix of textures and flavors that will surely bring joy to your home.

Preparation Time:

• • Prep time: 15 minutes
  • Cook time: 45-50 minutes

• Total time: 1 hour 5 minutes
• Servings: 8-10 slices

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. 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.

1. 1. 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.
   2. 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.
   3. 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.

Why You’ll Love This Recipe:

1. 1. Simple and delicious: With minimal ingredients and quick preparation, this pastry is perfect for beginners and experienced bakers alike.
   2. Crispy and fruity: The combination of crispy filo dough and sweet pears or apples creates a delightful contrast of textures.
   3. Healthy and light: Made with fruits and nuts, this pastry is a healthier alternative to richer desserts.

1. Customizable: You can easily switch up the fruits, nuts, or spices to suit your preferences.
2. Perfect for any occasion: Whether for breakfast, dessert, or an afternoon treat, this recipe is versatile and fits any occasion.

Conclusion:

This Pear Filo Dough Pastry with Nuts and Raisins is a fantastic treat that combines the sweet and juicy flavor of pears with the crunchy texture of filo dough and nuts. It’s a versatile recipe that can be customized to your liking, and its simplicity makes it accessible to all levels of bakers. Whether you’re serving it for a family gathering or enjoying it with a cup of tea, this pastry is sure to impress with its delicious flavors and beautiful presentation.

Frequently Asked Questions:

1. 1. Can I use apples instead of pears?
      Yes, apples can be used as a substitute for pears in this recipe.
   2. How do I prevent filo dough from drying out?
      Cover unused filo sheets with a damp cloth while assembling to prevent them from drying out.
   3. Can I prepare this pastry in advance?
      Yes, you can assemble the pastry in advance and refrigerate it before baking. Bake it fresh when ready to serve.

1. Can I freeze the pastry?
   Yes, you can freeze the unbaked pastry for up to 3 months. Thaw it in the fridge before baking.
2. What other nuts can I use in this recipe?
   You can substitute the walnuts, almonds, and cashews with pecans, hazelnuts, or pistachios depending on your preference.