Sei que aprecia a combinação clássica de fruta e chocolate, e estes pastéis são a expressão perfeita dessa harmonia. A doçura suave da pêra e a intensidade do chocolate amargo, envolvidos em massa filo estaladiça, criam uma sobremesa que é ao mesmo tempo rústica e elegante. É uma forma fantástica de dar um toque especial a um lanche ou de terminar uma refeição.

Ingredientes (6 Pessoas)

  • 1 massa filo
  • manteiga derretida
  • 1 kg de pêras
  • 200 gr de chocolate preto para culinária
  • açúcar em pó
  • água

Preparação

  1. Corte a massa filo ao meio e depois novamente ao meio até obter quadrados.
  2. Descasque as pêras, limpe-as de caroços, corte-as em quartos e leve-as a cozer em água por cerca de 15 minutos.
  3. Escorra e deixe arrefecer.
  4. Corte o chocolate aos cubos.
  5. Junte dois quadrados de massa filo, pincele com margarina derretida.
    Coloque no centro uns cubos de chocolate e por cima coloque dois quartos de pêra.
  6. Dobre a massa filo em forma de carta.
  7. Pincele as pontas e dobre-as.
  8. Repita a operação até terminar a massa filo, o chocolate e os quartos de pêra.
  9. Aqueça o forno a 180º C.
  10. Forre um tabuleiro com papel vegetal coloque em cima os pastelinhos e leve ao forno por cerca de 15 minutos ou até estarem dourados.
  11. Retire-os do forno, polvilhe com açúcar em pó.
  12. Sirva morno.

Ready to create an elegant, flaky treat that marries two classic flavours? Here is the English version below.

Pear and Chocolate Pastries

Given your interest in both classic chocolate desserts and elegant fruit preparations like poached pears, this recipe for Pear and Chocolate Pastries is a perfect marriage of your favourite flavours. This simple yet sophisticated dessert wraps tender, poached pear and rich dark chocolate in light, shatteringly crisp phyllo pastry. The result is a beautiful contrast of textures and a flavour combination that is timeless. Served warm from the oven with a dusting of powdered sugar, these little parcels are perfect for a special afternoon treat or a light dessert.

The use of phyllo dough makes these pastries incredibly light and flaky, a delightful departure from heavier pastry. The key is to work quickly and keep the dough you’re not using covered with a damp cloth to prevent it from drying out. These pastries are best eaten on the day they are made, ideally still warm, to fully appreciate the crispness of the pastry and the melted chocolate centre.

Ingredients (Serves 6)

  • 1 packet of phyllo dough
  • Melted butter
  • 1kg pears
  • 200g dark cooking chocolate
  • Icing sugar (powdered sugar)
  • Water

Method

  1. Cut the phyllo dough sheets in half, and then in half again to create squares.
  2. Peel the pears, remove the cores, cut them into quarters, and cook them in simmering water for about 15 minutes, or until just tender.
  3. Drain well and let them cool.
  4. Cut the chocolate into small cubes.
  5. Lay one square of phyllo dough on your work surface, brush it with melted butter, and place another square on top.
  6. Place a few cubes of chocolate in the centre and top with two quarters of pear.
  7. Fold the phyllo dough over the filling like a letter or an envelope.
  8. Brush the outside of the parcel with more melted butter to seal and help it turn golden.
  9. Repeat this process until all your ingredients are used.
  10. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  11. Line a baking tray with baking paper, place the pastries on top, and bake for about 15 minutes, or until golden and crisp.
  12. Remove from the oven and dust with icing sugar.
  13. Serve warm.