Ignazio Scaletta,
Goodies Bake Shop
The mild sweetness of this striking dessert comes from the natural sugars of baked pears and raisins.
Ingredients
4 firm pears, medium size
1/4 cup raisins
1/2 cup brown sugar
1/4 cup sour cream
1/2 cup coarsely ground
amaretti cookies
1/2 cup white chocolate chips
1 package of phyllo pastry, thawed
1/2 cup unsalted butter, melted
Method
- Preheat oven to 350°F.
- Peel, core and finely chop pears.
- In medium bowl, combine first four ingredients.
- In smaller bowl, combine chocolate chips and amaretti cookies.
- Place sheet of phyllo on wax paper. Keep remaining sheets covered with damp towel.
- Brush phyllo sheet with melted butter. Top with another phyllo sheet. Continue process 4-5 times.
- Sprinkle chocolate chips and ground amaretti cookies on top. Place phyllo sheet on top. Repeat again.
- Place pear mixture in log shape along edge of phyllo. Log should be 3″-4″ high. Add final layer of phyllo over log.
- Roll in jelly roll fashion. Start from edge with pear mixture, folding ends under.
- Place log on baking sheet, seam facing down. Brush surface with remaining butter.
- Bake for 45-60 mins until pears are tender and pastry is golden brown.
- Decorate with swirls of melted chocolate. Cut into sections to serve.
Yield 10 servings
