A wonderful mix of fruit and chocolate in this easy-to-make strudel that uses store-bought dough, so you can save some time!
When making this, you can use either almond extract or LorAnn almond oil. I actually use the latter, which has a very intense and wonderful flavor, so a few drops of this oil go a long, long way. You can get it on Amazon, in baking supply shops, etc.
If your pears are very juicy and you don’t want a softer filling, add a few tablespoons of breadcrumbs (or cookie crumbs) to the filling before baking. This will thicken the mixture. Personally, I find that I don’t need the crumbs.
About phyllo dough:
For this recipe I used a 300-gram (10.5-ounce) package of phyllo dough which consisted of 6 sheets.
However, know that different brands sell packages of various weights and/or number of sheets. For example, another brand of phyllo dough that I use sells 400-gram (14-ounce) packages of phyllo with only 4 sheets. So I get more dough overall, but less sheets and that’s perfectly fine!
If the only type of phyllo you get comes in larger sheets, you can easily use 4 sheets instead and simply spread out the filling more. Instead of rolling the pastry just once, you might do two rotations (since the dough is wider), which still results in a wonderful strudel.
If you cannot get phyllo anywhere, use puff pastry instead. However in that case, you might have to use less filling or just make several smaller strudels.
Find it online: https://www.sugarsalted.com/easy-chocolate-pear-strudel/