Archive for November 1st, 2010


Sweet Potato and Pear Strudel with Dark Chocolate

Desserts can be decadent and good for you!   While sweet and satisfying, this simple strudel contains nutritious fruit and vegetables with fiber to help mellow out those sugar rushes. 


1 cup sweet potato, peeled and cut into small cubes

1 pear, peeled and cubed

4 squares Endangered Species dark chocolate, roughly chopped

⅓ cup turbinado sugar, divided

¼ cup raw walnuts, chopped

1 T whole wheat flour

6 sheets phyllo dough, thawed

walnut oil

Pinch of salt


Preheat oven to 350°F.

Add the pear, sweet potato, ½ the sugar, walnuts, flour and salt to a bowl and mix well.

Lay a sheet of phyllo upon a baking sheet and, with your fingertips or a brush, dot it gently with walnut oil.  Add another sheet atop the first and repeat.  Repeat once again and then sprinkle with 1 T of the reserved sugar.  Add another sheet of phyllo atop the sugared sheet and repeat the oiling process.  Add two more sheets, oiling them the same way.  [You should now have 3 oiled sheets of phyllo on either side of a layer of sugar.]

Spread the filling out in a line, length-wise about 3 inches from the bottom edge of the sheet.  Sprinkle with the dark chocolate.  Roll the phyllo over the top of the filling and tuck in the sides as you would while wrapping a present.  Continue to roll until all the pastry has been used.  Set the strudel seam side down and gently rub the entirety with walnut oil.  Dust the remaining sugar over the top.

Bake for 40 minutes, or until the phyllo is golden brown on the edges.

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