by Betty Bee
Dark, sticky and delicious on there own or with some vanilla ice-cream. This is quick and easy to make and I make it to use up any less than perfect pears.
4 sheets of filo pastry
1 large, ripe pear. Peeled, cored and diced finely.
8 dates, stoned and finely chopped.
1 egg beaten
1 tablespoon ground almonds
3 tablespoons of grated dark chocolate
6 tablespoons of oil for frying
Place the pear, dates, almonds and chocolate in a bowl and combine well.
Separate the sheets of filo pastry and fold each one in half.
Place some filling in the centre of each sheet of the pastry. Dampen the edges of the pastry and then use the pastry to wrap up the filling. Repeat until all the pastry and filling has been used.
In a frying pan heat the oil. Add the parcels to the oil and fry until golden brown.
Remove from the pan and drain on absorbent kitchen paper.
Dust with the icing sugar and serve.