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
Preheat oven to 375°F.
Melt 2 tablespoons butter with brown sugar in a small sauce pan. Add cinnamon, nutmeg and
Peel, core and dice apples and pears; add to brown sugar mixture. Reduce 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 floured surface. Brush
with melted butter. Layer second sheet on top and brush with butter. Fold the sheet in ha
lf; butter layer. Repeat two additional folds and butter layers. Keep extra phyllo sheets
covered to prevent drying.
Fill layered sheets with spoonful of apple and pear mixture. Pull corners up to center to
create a packet.
Place packet onto a foil-lined baking sheet. Brush with melted butter and sprinkle with co
Bake for 25 minutes. Serve warm.