For the filling
1/2 package of biscotti (100g)
1/4 cup of melted butter (50g)
2 cans of pear in syrup (420g), drained and cut into fine strips
1 cup of chopped nuts (100g)
1/2 cup of black currant jelly (80g)
1 tablespoon of cinnamon
1/4 cup of confectioner's sugar (45g)
1 package of frozen puff pastry, thawed (300g)
1/4 cup of confectioner's sugar for dusting
2 cups of chilled heavy cream (480ml) to serve
For the filling
1/2 package of biscotti (100g)
1/4 cup of melted butter (50g)
2 cans of pear in syrup (420g), drained and cut into fine strips
1 cup of chopped nuts (100g)
1/2 cup of black currant jelly (80g)
1 tablespoon of cinnamon
1/4 cup of confectioner's sugar (45g)
1 package of frozen puff pastry, thawed (300g)
1/4 cup of confectioner's sugar for dusting
2 cups of chilled heavy cream (480ml) to serve
Preheat the oven to 250°C (very hot)
Prepare the filling: in a processor, grind the biscotti
Transfer to a medium bowl, add the butter and mix with a wooden spoon until it forms a crumbly texture
Add the pear, nuts, currant jelly, cinnamon, and confectioner's sugar and mix well
Set aside
Unroll the puff pastry and spread the filling evenly over it
Roll up the pastry tightly along the long side without applying too much pressure
Set aside
Moisten a large baking sheet with water
Place the roll on the baking sheet and bake in a preheated oven until golden brown (about 20 minutes)
Transfer to a decorative plate, dust with confectioner's sugar using a sifter, and let cool
Serve immediately with chilled heavy cream in a pitcher
346 calories per slice.
