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.