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Chocolate stuffed baked pears with phyllo dough
Whyyyyyyy oh why is this dessert so good? Gosh, I should definitely raise my goal from 10.000 steps to 15.000 steps per day. Ah, what am I talking about, I could walk 20.000 steps per day if that meant I could eat this wonderful dessert time and time again. It’s honestly, beyond good, I would even dare to say that this is our favorite dessert of this autumn so far. I mean the combination of sweet, yet fresh baked pears covered in a delicious honey glaze, then stuffed with a wonderful chocolate and chopped almond filling and oh my, the caramelized baked phyllo dough with bits of sugar here and there. F a n t a s t i c you guys, truly fantastic. Please dear Pear season, don’t leave us yet. I definitely need to make this one again, and then again, and then again and then arrange gatherings just to make this dessert and serve it with the whole wide world. Yup, we love it that much.

 

Do you remember our stuffed apples with hazelnut and vanilla ice cream from last year? Well, these are a completely different story (both super delish though) If baked apples were all about nutty flavors and the contrast between hot and cold, these are more about the contrast of flavors and different textures in general. The structure of this desserts looks like this: fruity baked apples covered in honey - wine mixture, chocolatey - nutty filling and crispy, caramelized baked phyllo dough. I mean, it’s so, so, soooo good!

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

They phyllo dough is first gently coated in melted butter, sprinkled with sugar, then shaped in a decorative little croustade shape, which makes it crispy, flaky and caramelized after baking.  

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

For this recipe, the best variety of pears to use is Williams pear (or Abate Fetel). Why? Because they are firm, yet naturally fresh, not too sweet and not too juicy, which means, they don’t release too many juices while baking. Peel the pears, remove the core, then pour over the delicious honey - wine mixture and bake until nice and delicious.

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

When the pears are baked and cooled, it’s time for the almost best part of the process (apart from eating it, duh :)) Fill your beautiful baked pears with the chocolate filling, which contains the mixture of chopped almonds, delicious homemade vanilla sauce and of course, dark chocolate. Oh, and because we truly know you are loving the latter, we also added an extra amount of the chocolate filling to the center of the phyllo dough in the pan. 

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

Tadaaaaaaaaa. Our wonderful, ahhhmazing dessert is all done and oh my god, it’s so tasty. At the bottom there’s the most delicious, flaky caramelized baked phyllo dough with tiny bits of sugar here and there, then fresh, naturally sweet pears, filled with a fantastic chocolate filling that has a wonderful addition of crunchy chopped almonds. Oh and to top it off, served with a generous amount of homemade vanilla sauce. Honestly you guys, this must be the best dessert of this autumn. It’s easy to make, it’s so full of flavor and so full of different textures, every bite is a celebration of why we love good food so much. I wish the taste of every bite could last forever, so good.

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

Chocolate stuffed baked pears with phyllo dough

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    20
    minutes
  • bake:
    30
    minutes
  • total time:
    50
    minutes

METHOD

  • Phyllo dough

    First prepare the phyllo dough. If you are using our recipe, simply click on the ingredient on the left and follow the instructions. You can also use store-bought phyllo dough. Cut the stretched phyllo dough on four pieces, each approx. 20 cm x 30 cm (8-inch x 12-inch). Gently brush each piece of phyllo dough with melted butter and sprinkle with sugar on both sides.

  • Phyllo dough

    Place a piece of phyllo dough into a small baking pan (approx. 9 cm / 3.5 inch in diameter). Press into the base and edges of the pan. Fold and shape the overhanging pastry decoratively into the pan with your fingers to create some kind of croustades, waves, giving them height (as seen on the photo). Repeat the process until you are finished with all four pieces of the dough. Set aside until later.

    Tip
    Leaving the phyllo dough to rest in the pans will result in crispier and flakier baked dough.
  • Peel the pears and bake

    Peel the pears and remove the core. Add wine and honey to a saucepan. Place over medium-high heat. Add the cloves and vanilla. Cook for about 5 minutes, so that the alcohol evaporates. Transfer the pears to a small baking dish, then pour the wine - honey mixture over the pears. Place in a preheated oven and bake for 15 minutes at 190 °C / 375 °F.

  • melt the chocolate and prepare the filling

    Melt the chocolate and finely chop the almonds. Add 50 ml (1/4 cup) of lukewarm water and butter to the melted chocolate. Stir well, then add the vanilla sauce and chopped almonds. Stir to combine. Place in the fridge for about 30 minutes or in a freezer for about 15 minutes for the chocolate to thicken. That way it will be easier to fill up the pears.

  • Leave the pears to cool

    Remove the baked pears from the oven and set aside to cool. Raise the temperature of the oven to 220 °C / 430 °F.

  • Bake and serve

    Fill each baked pear with the chocolate filling. Also spread a generous teaspoon of the chocolate filling on top of the phyllo dough in the center of the pan. Place the pear over the chocolate filling and place in the oven. Bake for 15 minutes at 220 °C / 430 °F. When our dessert is baked, remove from the oven and leave the pears to cool to room temperature, then serve them still warm with a generous drizzle of homemade vanilla sauce. Enjoy.

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