Pear and Chocolate Rolls Recipe

410 g/14.5 oz/1 large can of pears, drained, reserving the juice

50 g/2 oz/0.5 cup chocolate chips

6 sheets of filo pastry (paste)

Melted butter, for brushing
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
15 ml/1 tbsp cornflour (cornstarch)

Granulated sugar, to taste

Method:

Chop the pears and mix with the chocolate chips. Brush a pastry sheet with a little butter and fold in half. Brush lightly again. Place a sixth of the pear mixture along the center of one long edge. Fold in the sides, then roll up. Place on a lightly buttered baking (cookie) sheet. Repeat with the remaining pastry and pear mixture. Brush the rolls with a little melted butter and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 15 minutes until crisp and golden.

Meanwhile, make the reserved pear juice up to 300 ml/0.5 pt/1.25 cups with water. Blend a little with the cocoa and cornflour in a saucepan. Add the remaining liquid. Bring to the boil and cook for 2 minutes, stirring all the time, until thickened. Sweeten to taste with granulated sugar. Serve the rolls hot with the chocolate sauce spooned over.