Apple & Pear Pastries

Prep Time:
15 minutes
Cook Time:
25 minutes
8 servings

Chef Brent


1pkg.phyllo sheets (about 16),

2Gala Apples, peeled, cored and diced,

2Bosc Pears, peeled, cored and diced,

2sticksbutter, melted, divided use,

1/4c.light brown sugar,

2Tbsp.coarse sugar ,

1/2tsp.vanilla extract,

1/2tsp.cinnamon, divided,


*all-purpose flour,


1Thaw phyllo sheets in fridge on a flat cookie sheet. Keep covered with a towel to prevent drying.

2Preheat oven to 375°F.

3Melt 2 tablespoons butter with brown sugar in a small sauce pan. Add cinnamon, nutmeg and vanilla.

4Peel, core and dice apples and pears; add to brown sugar mixture. Reduce heat to low for 1 minute; then turn heat off.

5Melt the remainder of butter in a second pan.

6Spread 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 half; butter layer. Repeat two additional folds and butter layers. Keep extra phyllo sheets covered to prevent drying.

7Fill layered sheets with spoonful of apple and pear mixture. Pull corners up to center to create a packet.

8Place packet onto a foil-lined baking sheet. Brush with melted butter and sprinkle with coarse sugar.

9Bake for 25 minutes. Serve warm.

Nutritional Information

No Nutritional Information Available

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