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Apple & Pear Pastries
Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
8 servings
Ingredients

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

Directions


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
prevent drying.
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.

Nutritional Information


No Nutritional Information Available


Source


Chef Brent