Pears in Filo with Pistachios and Pinenuts

Use large ripe Comice pears to make Alex Mackay's delicious caramelised filo pastry pear pockets
By Alex Mackay
Pears in Filo with Pistachios and Pinenuts
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 150 g caster sugar
  • 1 limes, juice and zest
  • 175 ml whipping cream
  • 50 g pine kernels
  • 100 g pistachio nuts
  • 2 large Comice pears, peeled, cored and cut into 1cm chunks
  • 4 sheets filo pastry
  • 60 g unsalted butter, melted

For the pear salad

  • 2 large Comice pears
  • 1 limes, juice and zest
  • 50 g caster sugar


1. Preheat the oven to 190C/gas 5.

2. Heat the sugar, lime juice and zest in a saucepan until a dark caramel forms.

3. Pour the cream over the caramel and stir continuously for 30 seconds. Add the pinenuts and pistachios and remove from the heat.

4. In a mixing bowl, stir the diced pears with 3-4 tablespoonfuls of caramel sauce. Set aside.

5. Brush a sheet of pastry with butter and top with a second filo layer. Cut the sheets in two, lengthways, and spoon a quarter of the pear mixture onto the bottom left of the pastry strip. Turn the top half of the strip over the pear mixture to make a triangle-shaped parcel.

6. Brush the parcels with a little of the caramel sauce and bake on a buttered baking sheet for 15 minutes until golden.

7. For the salad, cut the pears in half, remove the cores and slice them lengthways as thinly as possible. Toss through the lime zest, juice and sugar and lay the pear salad in the middle of four large plates. Place the cooked parcel on top of each salad pile and spoon the remaining sauce around.

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