recipes
Chocolate chip, pear and ‘Ħelwa tat-tork’ filo triangles
2012-12-25
Ingredients
- 2 pears, peeled and grated
- 100g milk chocolate, chopped (Icam)
- Grated zest of an orange
- 100g crumbled ‘ħelwa tat-tork’ (Camel brand)
- 2tbsp fresh breadcrumbs
- 4 filo pastry sheets
- Melted butter
- 1 tbsp sugar for sprinkling
- Cinnamon powder
Method
Combine together the pears, chocolate, zest, ‘helwa tat-tork’ and breadcrumbs together in a bowl.
Next, brush a sheet of filo pastry with butter and cover with another layer of pastry brushing again with butter. Turn the sheets facing you length wise and cut into 4 long strips. Put a spoon of the pear filling in the bottom corner and overlap the edge to cover the filling, pressing the edges to seal the filling. Turn the filled part upwards and twist again to the opposite corner, forming a triangular shape. Repeat the process, using up all the ingredients. Brush the top with melted butter and sprinkle with sugar and cinnamon. Bake in a hot oven at 200`c until golden.
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