Pear and nut filo

NZ Woman's Weekly 12/8/2011

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To get a really crisp pastry base always cook pies in the bottom third of the oven on a high heat.

1 kg	Pear, peeled, cored and thinly sliced
75 g	Butter, melted
10 sheets	Filo pastry
70 g	Ground almonds
1	Egg, beaten
4 tbsp	Runny honey
½ cup	Almond flakes, lightly toasted
2 tsp	Ginger

Preheat oven to 200 degC. Brush a 20cm square cake tin with butter. Lay a pastry sheet in the tin and brush with butter, add another sheet crossways over the first sheet.
Repeat until you have used 6 sheets of pastry.
Mix ground almonds with the egg and 2 tablespoons of honey and spread over the pastry base.
Spread the pears over the almond filling.
Cover pears with a filo sheet and then brush with butter, sprinkle with flaked almonds, ginger and dots of honey.
Continue this way with remaining pastry sheets. Trim excess pastry off and fold in edges to seal.
Brush well with butter and cook for 30 minutes. Ten minutes before the end of cooking, drizzle over any remaining honey.
Remove from the oven and leave to cool for a few minutes before serving with yoghurt or cream.

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