BIG GREEN EGG DESSERT RECIPES

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C. Meanwhile, peel the pears and cut them into quarters. Remove the cores and cut each quarter pear in half lengthwise. Cut the butter into small cubes. Grease the Cast Iron Skillet with butter.
• Place the Cast Iron Skillet Small on the grid and add the caster sugar. Close the lid of the EGG and wait until the sugar starts to caramelise. Remove the skillet from the EGG, place on a fireproof surface and carefully place the pear segments in a circle in the caramel. Fill in any gaps with smaller pieces of pear. Divide the cubes of butter over the pear. Remove the grid, place the convEGGtor and place the grid back in the EGG. Place a cold Baking Stone on the grid and place the skillet on it. Close the lid of the EGG and bring the temperature of the EGG to 180° C. Bake the topping for about 45 minutes until the pears are soft and caramelised. Remove the skillet from the EGG and allow the topping to cool. Remove the Baking Stone from the EGG and allow to cool. In the meantime, allow the puff pastry sheets to thaw for the crust. Place the puff pastry sheets on top of each other between two sheets of parchment paper and roll them out to a diameter slightly larger than the diameter of the skillet. Cut out a nice circle (Ø 27 cm). Place a cold Baking Stone on the grid of the EGG and place the circle of dough on it, between the parchment paper. Cover with a second cold Baking Stone. Close the lid of the EGG and bake the dough crust for about 10 minutes. Remove the top Baking Stone and the top layer of parchment paper. Close the lid of the EGG and bake the crust for another 25 minutes until it is golden brown and crisp. Remove the crust from the EGG and place it on top of the cooled pears in the skillet. Place a plate on the skillet and in one movement, turn over the skillet with the plate so that the pear tart is on the plate.

Steps:

• To prepare the dough, mix the flour with the sugar, cornflour, baking powder and a pinch of salt. Cut the butter into cubes, add it with 2 eggs (set one egg aside) and the milk to the flour and knead into a cohesive dough. Wrap the dough in cling film and leave it to rest in the refrigerator for about 1 hour. For the filling, peel the apples and cut them into quarters. Remove the cores and shave the apple into thin slices. Roughly chop the walnuts and mix with the apple adding the remaining filling ingredients.
• Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Baking Stone  to 180°C. Dust the worktop with flower and roll out the dough into a nice rectangle (approx. 34 x 30 cm) with a thickness of about half a centimetre. Cut off any excess dough and use it for decoration, if so desired. Divide the filling over the middle of the dough, keeping approximately 2 centimetres free on the sides, and 10 at the top and bottom of the dough. Beat the egg set aside earlier and use it to coat the edges of the dough. Fold the top and bottom of the dough over the filling. Firmly press the sides of the dough. Decorate, if you like, the strudel with any carefully cut off pieces of the dough. Coat the apple strudel with the beaten egg. Dust the Baking Stone with flour and use the Aluminium Pizza Peel or a spatula to place the apple strudel on top of it. Close the lid of the EGG and bake the apple strudel for about 30 minutes until golden brown and done. Remove the apple strudel from the EGG and place it on a dish. Sprinkle with icing sugar and decorate it with the dried flowers, if so desired. Serve with whipped cream and/or vanilla sauce.