Spiced Pear and Fig in Phyllo
By: Source: AARP The Magazine Date Posted:
(Serves 12)
If you cannot find dried pears for this recipe, you can substitute dried apples.
- 2 cups dried pears (about 8 ounces)
- 1 1/2 cups dried figs (about 6 ounces)
- 2 1/2 cups water
- 1/4 teaspoon grated lemon peel
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 full sheets phyllo pastry
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
1. Preheat the oven to 375° F. Lightly coat a 12-cup muffin tin with canola oil.
2. Slice the pears and figs into strips. Place in a medium saucepan with water, lemon peel, vanilla, cinnamon, and cloves. Cover and bring to a boil over medium heat, then reduce the heat and simmer until most of the water is absorbed, stirring frequently. Remove the cinnamon sticks. Cover and set aside.
3. In a small bowl, mix the sugar and ground cinnamon. Set aside.
4. Using 4 sheets of phyllo, lay one sheet on a work surface (keep the remaining sheets covered with a damp towel to prevent drying out). Mist the sheet with canola oil and sprinkle with a pinch of the sugar mixture. Top with another phyllo sheet and repeat the process for 2 more layers. Cut into 6 equal squares. Repeat the process with 4 more phyllo sheets.
5. Arrange the squares in the lightly oiled muffin tins, to form cups. Mist the tops with canola oil spray and bake for 5 minutes or until golden brown. Remove and let cool on a rack.
6. Fill each phyllo cup with 1/3 cup of the warm fig and pear compote.
Nutrients per serving: calories 150; protein 2g; carbohydrates 33g; dietary fiber 5g; fat 2g; cholesterol 0mg; sodium 66mg
Additional Related Links
Golden Door Chocolate Chip Cookies
More Recipes in AARP's Recipe Guide
Eating Well (AARP.org)
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