Spiced Pear Pouches
- Total Time
Phyllo, the Greek word for “leaf,” is used in classic Middle Eastern dishes, including baklava (honey and nut pastries) and spanakopita (spinach pie).
pear(s)1 large, ripe, such as Bartlett, Anjou, or Bosc, peeled, cored, and cut into 1/4-inch dice
all-purpose flour1 tsp
fresh currants1 tsp
ground cinnamon½ tsp
fresh lemon juice½ tsp
phyllo dough2 sheet(s), (12 x 17-inch), at room temperature
chopped pecans2 tsp
- Preheat the oven to 375°F. Spray 2 (8-ounce) custard cups with nonstick spray.
- Toss together the pear, 1 tablespoon of the sugar, the flour, currants, cinnamon, and lemon juice in a small bowl; set aside.
- Place 1 phyllo sheet on a clean, dry work surface. (As you work, keep the remaining sheet of phyllo covered to keep it from drying out.) Lightly spray the phyllo with nonstick spray, then cut into 4 rectangles. Stack the rectangles on top of each other. Repeat with remaining phyllo sheet making a total of 2 stacks. Gently ease each stack into a custard cup, pressing the phyllo against the bottoms of the cups. Spoon the pear mixture into the cups and sprinkle with the pecans. Gather the edges of the phyllo so they slightly cover the pears. Lightly spray the phyllo with nonstick spray and sprinkle with the remaining 1 teaspoon sugar.
- Bake until the phyllo is golden and the pear mixture is bubbling, about 25 minutes. Serve warm. Yields 1 pouch per serving.