Pear Phyllo Pastries

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 12 %
Fat 6.6 g
Satfat 1.1 g
Monofat 2.6 g
Polyfat 2.4 g
Protein 2.5 g
Carbohydrate 38.4 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 150 mg
Calcium 27 mg

Ingredients

1/4 cup dry breadcrumbs
1/4 cup firmly packed brown sugar
3 tablespoons stick margarine, melted
1 tablespoon vegetable oil
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
4 cups coarsely chopped peeled pear (4 pears)
1/2 cup dried cranberries
1/4 cup chopped almonds, toasted
12 sheets frozen phyllo dough, thawed
Cooking spray

Preparation

Preheat oven to 350°.

Combine breadcrumbs and brown sugar in a bowl. Stir well; set aside. Combine melted margarine and oil in another bowl. Stir well; set aside.

Combine granulated sugar, cinnamon, almond extract, and nutmeg in a large bowl; stir well. Add pear, cranberries, and almonds; toss gently to coat.

Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), brush 1 sheet lightly with margarine mixture. Stack 1 phyllo sheet on top of the first; brush top sheet lightly with margarine mixture. Repeat procedure with a third sheet of phyllo, forming a stack of 3 sheets. Sprinkle 2 tablespoons breadcrumb mixture over top of stack. Using a sharp knife or pizza cutter, cut stack lengthwise into 3 (4 1/2-inch-wide) strips.

Spoon about 1/3 cup pear mixture onto 1 end of each phyllo strip. Fold left bottom corner over pear mixture, forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat procedure with remaining sheets of phyllo, margarine mixture, breadcrumb mixture, and pear mixture.

Place triangles, seam sides down, on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden. Serve warm or at room temperature.

Note: If dried cranberries are unavailable, substitute dried currants or raisins.

January 1997
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