1 pkg. phyllo sheets (about 16)
2 Gala Apples, peeled, cored and diced
2 Bosc Pears, peeled, cored and diced
2 sticks butter, melted, divided use
1/4 c. light brown sugar
2 Tbsp. coarse sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon, divided
1/4 tsp. nutmeg
* all-purpose flour
Thaw phyllo sheets in fridge on a flat cookie sheet. Keep covered with
a towel to prevent drying.
Preheat oven to 375°F.
Melt 2 tablespoons butter with brown sugar in a small sauce pan. Add c
innamon, nutmeg and vanilla.
Peel, core and dice apples and pears; add to brown sugar mixture. Redu
ce heat to low for 1 minute; then turn heat off.
Melt the remainder of butter in a second pan.
Spread flour onto a clean surface. Lay one phyllo sheet down on the fl
oured surface. Brush with melted butter. Layer second sheet on top and
brush with butter. Fold the sheet in half; butter layer. Repeat two a
dditional folds and butter layers. Keep extra phyllo sheets covered to
Fill layered sheets with spoonful of apple and pear mixture. Pull corn
ers up to center to create a packet.
Place packet onto a foil-lined baking sheet. Brush with melted butter
and sprinkle with coarse sugar.
Bake for 25 minutes. Serve warm.
No Nutritional Information Available