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Nutrition Facts
Serving Size 133 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 60 mg 20%
Sodium 20 mg 1%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 19 g
Protein 1 g
Vitamin A 15% Iron 2%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Apple & Pear Pastries
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
8  People


Recipe makes 8 Servings

16 Athens Fillo Dough
2 sticks of salted butter, melted, divided use
1/4 cup(s) H-E-B Light Brown Sugar
1/2 Tsp H-E-B Ground Cinnamon, divided
1/4 Tsp H-E-B Ground Nutmeg
1/2 Tsp pure vanilla extract
2 Gala apple, peeled, cored and diced
2 Bosc pears
1/4 cup(s) H-E-B All Purpose Flour
2 Tbsp Wilton White Sparkling Sugar
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Thaw fillo sheets in fridge on a flat cookie sheet, and 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, then add cinnamon, nutmeg, and vanilla.
Add apples and pears to the brown sugar mixture.
Reduce heat to low for 1 minute; then turn heat off.
Melt the remainder of butter in a second pan. Set aside.
Spread flour onto a clean surface.
Lay one fillo sheet down on the floured surface (keep the rest of the fillo sheets covered to prevent drying) and brush with melted butter.
Layer second sheet on top and brush with melted butter.
Fold the sheet in half and brush again.
Repeat two additional folds and brush with melted butter in between layers.
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 coarse sugar.
Bake for 25 minutes. Serve warm.



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