Puff pastry filled with biscuits with muesli, dried apricots and hazelnuts
- 3 sheets of filo pastry
- 50g melted butter
- 200g dried apricots
- 40g Alce Nero light brown cane sugar
- 200g roasted hazelnuts
- 1 Decana pear
- 8 Alce Nero biscuits with muesli
- 1 tbsp Alce Nero wildflower honey
- 2g salt
Chop up the hazelnuts, crumble the biscuits and cut the apricots into small pieces, then grate the pear with a large-holed grater. Add the honey and a pinch of salt to the whole mixture. Stir together well. Lay out a sheet of filo pastry, brush with the butter, sprinkle with a tablespoon of sugar, then layer another sheet of filo pastry on top and continue until you have used up all the ingredients.
Place the filling on the longest part of the filo pastry, creating a long string, then roll out the sheets of pastry to create a long sausage shape. Brush with the melted butter and bake at 170° for 30 minutes.