Pear Almond Baklava Roll. A deliciously easy to prepare twist on traditional baklava using ready made frozen phyllo pastry, ground almonds, honey & pears.
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.
Like this Baklava recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 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
Preheat oven to 350 degrees F.
Core and slice pears.
Mix together the sugar, spices and corn starch and toss well with the sliced pears.
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.
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.
After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
Roll the pastry up as tightly as possible.
Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
Let the roll rest for 15-20 minutes before cutting and serving warm.
Delicious served with ice cream or warm custard too.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.