Ingredients

  • 1 large, ripe pear  
  • 1 tbsp honey 
  • 1/2 tsp flour 
  • pinch salt 
  • filo pastry 
  • 1 large egg white, beaten 
  • 1/2 tbsp sugar 

1. Preheat oven to 350°F. Line a baking sheet with grease-proof paper. 

2. Peel and core the pear. Cut into small cubes. Transfer to a small bowl and then add the honey, flour and salt. Stir well until combined. 

3. Cut pastry into squares of about 15cm.

4. If using filo pastry put a dessert spoon of pear mixture into the middle of the square, and scrunch up the pastry at the top, using a little water to hold it together if needed. If using normal pastry see step 5.

5. Put the pear mixture on one side (triangle) of the pastry square. Moisten the edges of the pastry with some water using your fingertip and fold over the pear, forming a pocket. Press the edges to seal. Then, use a fork to press along the edges to seal and decorate. 

6. Brush the tops of the parcels with the egg white and then sprinkle with sugar. 

7. Bake until lightly browned (filo parcels for 10-15 mins, normal pastry for 25-30 minutes)

8. Serve immediately, or store  until ready to eat. 

Tip – add raisins, blackberries, chopped dates or chopped nuts