Chocolate Almond Pear Strudel

This is such a classy dessert. It's fruity and sweet, with a light and flaky shell. You can also drizzle caramel or chocolate drizzle over it prior to eating, although it's delicious just as it is. This is what you'll need for about 5 servings:

Photo byKrista

Ingredients:

• 4 firm, but ripe pears, peeled, cored and sliced
• 1/2 - 1 teaspoon almond extract
• 1/2 of a 7 oz. tube almond paste, crumbled
• 1, 10.5 oz package (6 sheets) phyllo dough
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 1/2 Tbs cornstarch
• 1/3 cup light brown sugar, packed
• 2 Tbs white granulated sugar
• 3.5 oz dark or semi-sweet chocolate, roughly chopped

• 1 stick unsalted butter, melted
• A handful of almond flakes
• 1 egg + 1 Tbs water, whisked
• 1-2 Tbs powdered sugar for dusting

Preheat your oven to 375°F and line a baking sheet with parchment paper. Set aside.

In a medium bowl, toss the pears with almond extract. Mix in cinnamon, nutmeg, cornstarch, sugars, and chocolate. Set aside.

On a clean surface, lay out one sheet of phyllo dough and brush it with melted butter. Layer another sheet of phyllo on top, brushing it with butter as well. Repeat with the remaining sheets. (You may have some leftover butter.)

Once layered, you’ll have a rectangle of phyllo dough. Sprinkle with almond paste on one half of the dough (lengthwise) leaving about a 1-inch border along the sides then place the pear mixture. Starting from the side with the filling, carefully roll the dough, keeping the seam on the bottom. Pinch the edges to seal and tuck them underneath the strudel.

Mix the egg with the water, then brush the strudel with egg wash, sprinkle with almonds, and bake for 30-35 minutes until golden brown. Remove from the oven and allow it to cool for 15-20 minutes. Dust with powdered sugar before serving, then enjoy!

*Notes:

Store any leftovers in the fridge, covered in plastic wrap, and consume within 2 days.

This strudel can also be frozen, either in slices or as a whole. Ensure it's wrapped tightly. To defrost, leave it in the refrigerator overnight.

If reheating in the oven, place the strudel on a lined baking sheet and cover it with aluminum foil. Warm it at 375°F for around 30 minutes. If you'd like to crisp up the dough, remove the foil for the last minute, but be careful not to let it burn.