Preparation: 15 min
Total: 60 min
Servings:
4 people
Difficulty:
Average
Dish:
Dessert
Ingredients:
3-4 rock pears;
juice of ½ lemon;
2 dessert spoons of cinnamon;
3-4 tablespoons of Rocha pear jam with Port wine;
4 sheets of filo pastry;
liquid butter for greasing;
crushed toasted almond kernels;
1 egg yolk;
2 teaspoons of liquid cream.
Preparation:
1. Start by peeling and cutting the pears into squares. Place them in a bowl, add the juice of ½ lemon, cinnamon and pear jam, mix and set aside.
2. Roll out a sheet of filo pastry, brush with a little liquid butter and fold the sheet in half. In the center, make a layer of crushed toasted almonds, add a little of the pear mixture on top and fold like an envelope.
3. Arrange the pillows on the baking tray, previously lined with baking paper.
4. Beat the egg yolk with the liquid cream and brush the pillows, place some flaked almonds on top.
5. Place the tray in the oven, previously heated to 160º, for 20 minutes.
Used Product
Prepared by:
Margarida, from the blog “Flavors of my Kitchen”
