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:
- Prepare the pears:
- Peel and slice 3 pears. Set aside. If you prefer, you can use apples instead of pears for this recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- Simple and delicious: With minimal ingredients and quick preparation, this pastry is perfect for beginners and experienced bakers alike.
- Crispy and fruity: The combination of crispy filo dough and sweet pears or apples creates a delightful contrast of textures.
- Healthy and light: Made with fruits and nuts, this pastry is a healthier alternative to richer desserts.
- Customizable: You can easily switch up the fruits, nuts, or spices to suit your preferences.
- 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:
- Can I use apples instead of pears?
Yes, apples can be used as a substitute for pears in this recipe. - 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. - 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. - Can I freeze the pastry?
Yes, you can freeze the unbaked pastry for up to 3 months. Thaw it in the fridge before baking. - 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.