Friday, December 3, 2010
Pear Phyllo Crisp
Once again my culinary inspiration came from Cathy at Noble Pig. What can I say, the woman knows her stuff and often makes me want to make her stuff, which I did.
Cathy had a Apple Phyllo Crisp posted that made my mouth water. Now I'm all about the apples, but lately, I've been feeling a little appled out. Appled out in a way that I already know I'll be saying I'm pumpkin'd out soon. I just couldn't use another apple in a recipe.
I thought pears would be terrific and guess what? They were.
This is a quick dessert that looks like it took way more time and effort then it did.
I mean how beautiful is this?
The taste was outta this world good. Crispy layers of pecans and cinnamon nestled between crisp phyllo topped with sweet pears. Oh so good.
This was a snap to put together. Make this. Trust me, it will make you smile when you bite into it.
Pear Phyllo Crisp
Adapted from Martha Stewart
1/2 cup pecans, toasted and finely chopped
1/3 cup plain breadcrumbs (I used panko)
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting (I didn't dust the top, you can)
6 sheets frozen phyllo dough (11.5 x 15), thawed
1 stick unsalted butter, melted
1 thinly peeled pear (or apple)
Preheat oven to 400o. Combine pecans, breadcrumbs, sugar and cinnamon.
Line a baking sheet with parchment and top with 1 phyllo sheet. Brush phyllo all over with butter and sprinkle with pecan mixture evenly over the top. Repeat 4 more times, using all the pecan mixture.
Top with remaining phyllo sheet and brush with all but 2 Tablespoons of butter. Slice apples 1/8" thick (I used a mandolin) discard seeds. Arrange slices in a single layer on phyllo, leaving space between fruit and a 1/4" border around edges. Brush fruit with remaining butter. Sprinkle with sugar and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, about 20-25 minutes.
Let cool slightly and cut into eight pieces.