Spiced Pear Pouches

SmartPoints® value per serving
Total Time
32 min
7 min
25 min
Phyllo, the Greek word for “leaf,” is used in classic Middle Eastern dishes, including baklava (honey and nut pastries) and spanakopita (spinach pie).



1 large, ripe, such as Bartlett, Anjou, or Bosc, peeled, cored, and cut into 1/4-inch dice


1 Tbsp


1 tsp

All-purpose flour

1 tsp

Fresh currants

1 tsp

Ground cinnamon

½ tsp

Fresh lemon juice

½ tsp

Phyllo dough

2 sheet(s), (12 x 17-inch), at room temperature

Chopped pecans

2 tsp


  1. Preheat the oven to 375°F. Spray 2 (8-ounce) custard cups with nonstick spray.
  2. Toss together the pear, 1 tablespoon of the sugar, the flour, currants, cinnamon, and lemon juice in a small bowl; set aside.
  3. 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.
  4. Bake until the phyllo is golden and the pear mixture is bubbling, about 25 minutes. Serve warm. Yields 1 pouch per serving.


Unopened, phyllo dough can be frozen for up to six months or refrigerated for up to one month. The best way to thaw it is overnight in the refrigerator, but if you are careful, it can also be gently thawed in the microwave on Low, checking it every 30 seconds or so.Phyllo dough, available in supermarkets everywhere, keeps the SmartPoints value low and the flavor high in this easy and elegant dessert.