Pear Almond Baklava Roll

Pear Almond Baklava Roll

This was a real clean-out-the-fridge dessert idea that I came up with last week when I needed dessert at the last minute and decided just to use what was on hand. There were several very ripe pears on the counter which needed to be consumed ASAP plus a half package of phyllo pastry already thawed. It also needed to be used quickly before it dried out. There was also a surplus of almonds thanks to a giant bag from Costco that I'm trying to use up.

I often make quick desserts by wrapping different fruits in phyllo pastry, so that would work for the pears that needed to be put to good use. Of course, phyllo pastry immediately makes me think of baklava which everyone at our house loves. Olivia recently brought home some rolled almond baklava from a vendor at the St. John's Farmers Market so that was also partly the inspiration for this dessert. Why not combine my phyllo wrapped fruit bundles and baklava? It came together very quickly, baked up to a beautiful golden brown and helped along by  honey with the toasted ground almonds between the layers, was absolutely delicious. I think an apple and walnut version can't be far behind.

Pear Almond Baklava Roll

Recipe by Barry C. Parsons

A delicious dessert fusion that's a cross between almond honey baklava and a pear phyllo pastry bundle.

Prep time: Aproximately 20 minutes
Cook time: 40 minute
Total time: 1 hour
Yield: 4 - 6 servings
Ingredients

• 8 large sheets phyllo pastry (I used 12 x18 inch sheets)
• 3 large ripe pears, unpeeled, cored and sliced
• 1/4 cup white sugar
• 1/2 tsp Chinese 5 spice powder (or cinnamon)
• 2 tsp corn starch
• 1/4 tsp freshly grated nutmeg
• 1 cup toasted ground almonds
• About 1/4 cup honey 1/4 cup honey
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F.
2. Core and slice pears.
3. Mix together the sugar, spices and corn starch and toss well with the sliced pears.
4. On a clean counter top lay down the first sheet of phyllo pastry and brush it with melted butter. Add the second layer of phyllo.
5. For the next 4 layers of phyllo pastry, brush each later with butter, sprinkle on 1/4 cup ground almonds and drizzle with a honey. A squeeze bottle is best for drizzling the honey.
6. After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
7. Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
8. Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
9. Roll the pastry up as tightly as possible.
10. Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
11. Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
12. Let the roll rest for 15-20 minutes before cutting and serving warm.
13. Delicious served with ice cream or warm custard too.

Caramelized Pear and Prosciutto Pizza

Caramelized Pear and Prosciutto Pizza

Pizza night just keeps getting better and better at our house. This week we were inspired by Piatto, our favorite pizzeria here in St. John's. My daughter's favorite pizza there, which she orders every time, features caramelized pears, soft goat cheese and prosciutto ham. The combination is sweet and salty with the creamy pungency of the cheese and a finishing drizzle of reduced balsamic vinegar completing an unusual but absolutely delicious flavor combination. Our version turned out fantastically and Olivia gave it her stamp of approval; no doubt this one will be on the menu at many a future pizza night.

We sometimes serve homemade thin crust pizza as finger food at evening get-togethers too and this one would make fantastic finger food for any small party.

Find my pizza dough recipe by clicking here. The dough makes sufficient for four, 14 inch thin crust pizzas.

Caramelized Pear and Prosciutto Pizza - inspired by a favorite restaurant gourmet version, this recipe proves that you really can make the best thin crust pizza at home. The combination is sweet and salty with the creamy pungency of the cheese and a finishing drizzle of reduced balsamic vinegar completing an unusual but absolutely delicious flavor combination.

Prep time: 30 minutes, excluding dough preparation
Cook time: 10 minutes
Total time: 40 minutes
Yield: One 14 inch pizza
Ingredients

• 1/2 cup extra virgin olive oil
• 4 cloves minced garlic
• 4 ounces thinly sliced proscuitto
• 4 ounces soft goat cheese (or fresh mozzarella)
• 1/3 cup balsamic vinegar
• 2 large unpeeled pears, cored and sliced 1/2 inch thick
• 2 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp fresh herbs (optional)

Cooking Directions

1. Chop garlic and heat in the olive oil over medium heat for just a minute or two. Turn off the heat and set aside to cool
2. Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside.
3. Melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears.
4. Preheat pizza stone in a 500 degree oven for 20 minutes.
5. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
6. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
7. Brush the garlic olive oil all over the center of the dough.
8. Add the goat cheese in about 1 tsp sized pieces along with the pears and prosciutto. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes.
11. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil and/or oregano before slicing and serving. 

Pear and Ginger Coffee Cake with Almond Shortbread Crumble Topping

This delicious coffee cake was born of the necessity to put to good use some of the large bag of pears we bought last weekend. Pears are Spouse's favourite fruit so I decided to "pair" them with ginger, which is probably Spouses favourite spice. I added a little of my favourite Chinese five spice to the mix and since the almond shortbread crumble topping was such a success on our Cherry Swirl Almond Crumble Coffee Cake I decided to add it to this one as well. My willing taste-testers at the office had this moist, delicious coffee cake reduced to crumbs in minutes.

Coffee Cake

Sift together and set aside:

2 2/3 cups flour
3 tsp baking powder

3 tsp powdered ginger

1 tsp Chinese five spice powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

½ tsp almond extract (optional)

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Stir in:

2 tbsp very finely grated fresh ginger

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the flour is almost incorporated, fold in:

2 large or 3 small pears, peeled and diced (about a half inch dice is fine)

Pour the batter into a greased and floured 10 inch spring form pan.

Almond Shortbread Crumble

1/3 cup ground almonds
2/3 cup flour
1/3 cup butter
½ tsp vanilla extract

Pulse together in a food processor or rub the butter into the flour with your hands until fully incorporated.

Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter.  You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish. 

Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve while still warm.

Honey Dijon Chicken Salad with Brie and Walnuts

Honey Dijon Chicken Salad with Brie and Walnuts

One of my favorite ways to turn a great healthy salad into a full and satisfying workday dinner, especially during grilling season is to add something tasty off the grill to an interesting mix of salad ingredients for a delicious mix of tastes and textures. This one was particularly good when we added Honey dijon chicken to a terrific salad that included ripe fruit, creamy brie and crunchy toasted walnuts; a fantastic mix and one I'll definitely be making again.

Mix together:

• 3 tbsp dijon mustard
• 3 tbsp lemon juice
• pinch salt
• pinch pepper

Brush this marinade on

• 4 boneless chicken breasts

Let marinate in the fridge for a 1/2 hour.

Honey-Dijon Glaze

• 1/4 cup honey
• 4 tbsp dijon mustard
• 2 tbsp rice wine vinegar
• 1 tbsp freshly grated ginger
• pinch salt
• 1/2 cup chicken stock

Simmer together in a small saucepan before thickening with a slurry of 1 rounded teaspoon of corn starch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening. Stirring constantly.

Grill the chicken until fully cooked, brushing it with the glaze in the last few minutes of cooking time. Serve remaining glaze over the chicken. Slice the cooked chicken and serve it n a salad composed of

• Baby salad greens
• Red onion
• Brie Cheese
• Sliced pears
• Sliced oranges
• Lightly toasted walnuts

Spiced Pear Phyllo Bundles

The in-laws dropped by for lunch yesterday and I threw together these Spiced Pear Phyllo Bundles as a quick dessert. I make these in several versions. The recipe works well for apples, peaches or plums as well. I've even made them with mango. These can even be frozen before baking and then thawed and baked as needed. Just leave the egg wash and sugar off when freezing them and do those steps when the pastries have thawed before baking.

Makes 8 pastries

16 sheets frozen phyllo pastry (aprox 12x18 inch sheets)
¾ cup melted butter
½ cup sugar + more for sprinkling on the phyllo sheets
1 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground cardamom
4 large ripe pears, peeled, cored and cut in half
1 egg + 2 tbsp water (beaten together for eggwash)
Turbinado sugar (optional)

Mix together spices and ½ cup sugar and set aside.

Brush a sheet of phyllo pastry with butter and sprinkle the entire surface with about 1 tsp sugar. Top with a second sheet of phyllo pastry. Brush half this sheet with butter and sprinkle with about ½ tsp sugar. Fold the sheet in half to make about a 9x12 inch rectangle which will now have 4 layers of phyllo pastry. Place a pear half in the center of the shorter side of the rectangle and spoon about 2 tsp of the sugar and spice mixture over the pear half. Fold the two longest sides of the pastry to meet at the center of the sheet covering the pear half. Roll up the pear in the phyllo, leaving the seam on the bottom of the pastry covered pear.

Repeat for the other pear halves.

Brush the tops of the pastries with the egg wash and sprinkle the tops with turbinado sugar if desired.

Place the pastries, seam side down on a parchment covered cookie sheet. Bake at 350 degrees F for 20-25 minutes until the pastry is evenly golden brown.