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Pear Phyllo Cups with Vanilla-Thyme Sauce recipe

Pear Phyllo Cups with Vanilla-Thyme Sauce.

Crisp cups of phyllo dough filled witha cheesecake-like filling topped with sliced pear, and servedwith a drizzle of, and in a pool of, lemon-scented vanilla-thymesauce.

Recipe: Pear Phyllo Cupswith Vanilla-Thyme Sauce

1 (15-ounce) can Bartlett pears in heavysyrup, drained (syrup reserved), cut into 1/4-inch slicesSauce:
Reserved syrup from pears
2 tablespoons lemon juice, fresh
1 tablespoon thyme leaves, fresh
1 teaspoon vanilla extractPhyllo Cup:4 sheets Phyllo dough (approximately 12x 17 inches each)
3 tablespoons butter
3 tablespoons honeyFilling:
4 ounces cream cheese, softened
1 tablespoon butter, room temperature
2 tablespoons granulated sugar
1 egg yolk
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

  • To Prepare Sauce: In saucepan, combinereserved syrup, lemon juice and thyme leaves. Bring to a boilover medium high heat. Reduce liquid to half. Remove from heat;stir in vanilla. Cool.
  • To Prepare Filling: In small bowl, combinecream cheese and butter; mix well. Add egg yolk; mix until creamy.Stir in flour and vanilla; mix well. Set aside.
  • To Prepare Phyllo Cups: Stack sheets ofphyllo dough; cut in half lengthwise and into thirds crosswiseto form 6 rectangles. Cover with plastic wrap, then a damp kitchentowel; set aside.
  • In small saucepan combine butter and honey.Heat over low heat until butter is melted; keep warm.
  • Coat 6 muffin cups with Baker’s Joy, setaside.
  • Use 4 rectangles to form each phyllo cup.Place 1 rectangle on work surface. Place a second rectangle ontop, rotating slightly to fan edges. Brush with butter and honeymixture. Place third rectangle on top, rotating slightly. Brushtop with honey-butter mixture. Place fourth rectangle on toprotating slightly. Carefully press arranged stack into a muffintin, allowing points to fan like petals. Repeat for other 5 phyllocups.
  • Divide filling evenly among phyllo cups.Top each with 5 or 6 fanned pear slices.
  • Bake at 350°F (175°C) for 20 minutesor until edges are crisp and lightly browned; (if phyllo brownsquickly cover with foil) cool 5 minutes.
  • Carefully remove from pan to wire rack;cool completely. To serve, place phyllo cup on dessert plate.Drizzle with sauce and pool additional sauce around cups. Garnishwith fresh thyme leaves.

    Makes 6 servings.

    Nutritional information per serving: Calories:311, Total Fat: 16 g, Cholesterol: 77 mg; Carbohydrate: 40 g,Protein: 4 g, Dietary Fiber: 2 g, Sodium: 226 mg

    Recipe and photograph provided courtesyof, through ECES, Inc., Electronic ColorEditorial Services.

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