Delicious Pear and Chocolate Pastry Roll
In a bid to create a more flavourful vegan version of their family's beloved strudel for a work meeting, a culinary enthusiast has crafted a pear-chocolate dessert that balances the natural sweetness of pears with rich dark chocolate. This vegan and low-sugar pear-chocolate strudel draws inspiration from Amateur Gourmet and Deb Perelman of Smitten Kitchen, combining their distinctive styles and requirements.
**Ingredients:** - 7 ripe but firm pears, peeled, cored, and thinly sliced - 60 grams of vegan dark chocolate, chopped into small chunks (similar in size to raisins) - Vegan phyllo dough or homemade vegan pastry dough (flour, water, a touch of oil, salt) - Juice of half a lemon (optional) - Ground cinnamon and/or vanilla extract for warm flavour - Optional: a small amount of natural sweetener like maple syrup or agave for low sugar - Plant-based milk or melted coconut oil for brushing the pastry
**Method:**
1. Prepare the filling: Toss pear slices lightly with lemon juice, cinnamon, and vanilla extract. If desired, add a very modest drizzle of maple syrup to enhance sweetness without making it sugary.
2. Assemble the strudel: Lay out phyllo sheets brushed lightly with oil or plant milk. Spread pears evenly, sprinkle with dark chocolate chunks.
3. Roll and seal: Roll the dough carefully into a strudel shape, sealing edges to prevent leakage.
4. Bake: Bake in a preheated oven (about 375°F/190°C) until the pastry is golden and crisp, about 25-30 minutes.
5. Serve: Allow to cool slightly before slicing. The chocolate will be melted and rich, complemented by softened pears with warm spice notes.
This method reflects Deb Perelman's approachable, ingredient-focused style and Amateur Gourmet's love for combining fruit and chocolate in baked goods. It respects the vegan requirement by using plant-based dough and chocolate, and keeps sugar low by relying mainly on pear’s natural sweetness with only a small added sweetener if any.
For those seeking a more precise recipe, consider adapting Deb Perelman's and Amateur Gourmet’s strudel or tart recipes by substituting vegan ingredients and limiting added sugars accordingly.
The raisins should be soaked in brandy, vanilla extract, and lemon juice for at least 30 minutes before assembling the strudel. The pears should be peeled, halved, and cubed, with the size slightly larger than the raisins.
This vegan pear-chocolate strudel could potentially become another family's foolproof dessert, perfect for gatherings or as a sweet treat after a hearty meal.
The vegan cook recently incorporated vegan phyllo dough and vegan dark chocolate into a pear-chocolate strudel recipe, which is a creative fusion of Deb Perelman's and Amateur Gourmet's distinctive cooking styles. The food-and-drink creation is a low-sugar adaptation of the traditional dessert, featuring home-and-garden ingredients like pears, lemon, and cinnamon, and includes vegan recipes for the pastry and filling. This vegan-friendly strudel, encompassing a harmonious blend of flavors and textures, could become another family's go-to home-and-garden addition, ideal for festive gatherings or sharing as a food-and-drink indulgence after a meal.
