A classy dessert featuring pear, hazelnut and frangipane “samosas”, with chocolate sauce.
You will need a squeezy bottle to get a good effect with the chocolate sauce (unlike the photo!).
| Prep Time | 50 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
FOR THE HAZELNUT FRANGIPANE
- 110 g unsalted butter
- 110 g caster sugar
- 75 g ground hazelnuts
- 30 g chopped roasted hazelnuts
- 25 g plain flour
- 2 eggs
- 25 g milk chocolate chips
FOR THE PEARS
- 4 small pears Peeled, cored and quartered
- 1/2 lemon (juice)
- 1 tsp vanilla paste or extract
- 200 g caster sugar
FOR THE FILOS
- 6 sheets Jus-Rol filo pastry Jus-Rol is thicker than some
- 100 g melted butter
- ising sugar (to sprinkle
FOR THE CHOCOLATE SAUCE
- 100 g 55% plain chocolate
- 65 ml whole milk
- 30 ml double cream
- 20 g caster sugar
- knob of butter
Ingredients
FOR THE HAZELNUT FRANGIPANE
FOR THE PEARS
FOR THE FILOS
FOR THE CHOCOLATE SAUCE
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Instructions
FOR THE FRANGIPANE
- Cream the butter and sugar together until pale. In another bowl, mix together the ground hazelnuts and flour. Beat the eggs, one at a time, into the butter and sugar, mixing in a little flour to prevent splitting.
- Fold in any remaining flour mixture, the chopped hazelnuts, and chocolate chips. Chill until required.
FOR THE PEARS
- Place the prepared pears in a saucepan, squeeze over the lemon juice, add the sugar and vanilla paste, and just cover with water. Cover with a piece of baking parchment and simmer for 5 minutes. Check with a sharp knife to see if cooked, and if necessary cook a further few minutes. Turn off the heat and leave to poach until cool. They can be stored in the liquid.
ASSEMBLING THE FILOS
- Lay out a sheet of filo and brush liberally with melted butter. Cut into 4 short fat strips. Place a spoonful of frangipane at one end, and place a piece of pear on top. Fold up the pastry into a triangle (like a samosa). Brush the outside with butter. Sprinkle with icing sugar. Repeat to make 2 filos per person. Chill until required.
FOR THE CHOCOLATE SAUCE
- Melt the chocolate in a bain marie. Place the milk, crm and sugar in a saucepan and bring to a simmer to dissolve the sugar. Pour the mixture onto the chocolate and mix well. Lastly stir in a knob of butter to give a glossy finish. Place in a squeezy bottle. Allow to cool (you can warm in briefly in a microwave later).
BAKING THE FILOS
- Heat the oven to 200C. Place the filos on a baking sheet and bake for 15 minutes until well browned. Dust with more icing sugar. Trim off any leakage. Place two filos overlapping in a dish and get creative with the chocolate sauce. Serve with cream on the side.
Recipe Notes
This is based on a Gary Rhodes recipe, God bless him, but simplified quite a bit.