Dark Chocolate, Star Anise & Pear Spring Rolls
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5 from 1 vote

Dark Chocolate, Star Anise & Pear Spring Rolls

A lovely mix of fruit and chocolate spiced with star anise all wrapped up in crispy filo pastry.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: British
Servings: 6 small spring rolls
Author: Emma

Ingredients

  • 1 large pear - diced small
  • 60 millilitres water (1/4 cup)
  • 1 tablespoon sugar
  • 1 whole star anise
  • 1 teaspoon cornflour cornstarch
  • 1 tablespoon water
  • 4 sheets filo pastry
  • 6 teaspoons good quality dark chocolate chips
  • 2 tablespoons unsalted butter - melted
  • cinnamon sugar for sprinkling

Instructions

  • Chop your pear up into small chunks and place them into a small saucepan and add the water, sugar and star anise.
  • Place on the heat and very gently simmer for 8 to 12 minutes. You want your pear to soften but the chunks to still hold their shape.
  • In a small cup mix the cornflour (cornstarch) and water together till you have a white liquid and add to the fruit mix. It will thicken quickly so take it off the heat as soon as it has done so.
  • Put it to one side and allow it to cool down so you can handle it without burning yourself.
  • Once the fruit is cool enough for you to handle, pre heat your oven to 180C / 350F / Gas mark 4.
  • Melt your butter in the microwave grab a pastry brush. Take 4 sheets of filo pastry place one on top of the other and cut them up into 6 squares.
  • Take one of the small squares, butter around the edges, repeat until you have 4 layers.
  • Place 1 heaped tablespoon of pear 'jam' in a line down the centre, leaving a couple of centimetres at each end. Take a teaspoon of your dark chocolate chips and sprinkle on top of the fruit.
  • Fold the long edges over until it just overlaps the fruit. Fold one half of the pastry over till it covers the filling and then roll like a cigar.
  • Brush the tops with a little more of the melted butter and sprinkle with cinnamon sugar. If you don't have any cinnamon sugar just normal sugar will work.
  • Pop them on a baking tray seam side down and in the oven for 12 to 15 minutes. They should have a light golden colour to them and be crispy.
  • Eat on their own as a snack or serve with ice cream or cream as a dessert. These lovely treats will keep in an airtight tin in the fridge for 4-5 days but it's recommended you reheat in the oven for a few minutes before eating them.