How To make Pear & Fig Strudel
1 lb Figs
1 2/3 c Unsweetened pear juice
10 ea Ripe pears
1 ts Cinnamon
1/2 ts Allspice
1/2 lb Filo dough
1/2 c Melted butter
1 c Toasted wholewheat bread
-- crumbs 1/2 c Honey
1/2 c Chopped hazelnuts
Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes. Puree in a blender. Peel & core the pears & chop into bite-sized pieces. Combine fig paste, pears & cinnamon & allspice. Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & spinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter & breadcrumbs. Score the top sheet into pieces approx. 3" square. Bake for 35 to 40 minutes & then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel & top with nuts. Cut with a sharp knife. "Sundays at Moosewood Restaurant Cookbook"
How To make Pear & Fig Strudel's Videos
Puff Pastry Braid Stuffed with Spicy Gorgonzola PDO, Dried Fruit, Pears and Bacon
INGREDIENTS
400 g Spicy Gorgonzola PDO
1 rectangular puff pastry roll
50 g speck
30 g mixed nuts
2 pears
1 egg yolk + 1 tablespoon of milk
pepper
thyme
1 lemon
Coarsely cut the dried fruit and set aside in a bowl. Peel the pears, dice them and transfer to a bowl with acidulated water.
Roll out the puff pastry and place the slices of bacon in the centre, leaving some space around them.
Place the Spicy Gorgonzola PDO, chopped dried fruit and pear cubes on top. Add pepper and thyme. Use a sharp knife to make diagonal cuts to the right and left of the filling.
Close the initial part of the dough over the filling and alternate the strips of dough by crossing them. Brush the surface with beaten egg yolk with a spoonful of milk.
Preheat the oven to 200° and cook for 20/25 minutes. Serve the braid of puff pastry lukewarm.
Pear & Gruyere Tart with Thyme
Get your sweet and salty fix with nutty Imported Gruyere melted on top of caramelized pears and flaky puff pastry with a warm honey drizzle.
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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Classic Tarte Tatin | Jamie Oliver | Jamie’s Food Escapes (2010)
As part of our 20 Years of Jamie celebrations, we’re bringing you this beautiful, rustic Tarte Tatin that Jamie made on his trip to the French Pyrenees. It’s a fantastic combination of apples, caramel, butter, and vanilla served up on some flaky puff pastry, and even a little bit of ice cream to go with - delicious!
Jamie’s Food Escapes originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Roast Leg of Lamb | The Naked Chef | Jamie Oliver |
Cowboy Chilli Con Carne | Jamie’s American Road trip | Jamie Oliver |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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Pear and Blackberry Strudel | Waitrose
Try our recipe for this delicious Pear & Blackberry Strudel. This impressive dessert with its crisp pastry and succulent fruit filling takes just ten minutes to prepare. See the full recipe |
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Pear and Almond Tart | ASMR
Poached Pears
4 bosc pears
1/2 juiced lemon
1/3 cup sugar
Sweet Tart Pastry
2 1/3 cups flour
1/3 cup sugar
3/4 tsp salt
6 oz unsalted butter
3 large egg yolks
4 tbsp cream
1 tsp vanilla
Almond Pastry Cream
5 tbsp unsalted butter
5 tbsp sugar
1 large egg
1/2 tsp almond extract
2/3 cup ground almonds
1 1/2 tbsp flour
11 inch tart pan with removable bottom