Pear & Walnut Phyllo Wraps

Updated 1 year ago

1/2 package (8 oz.) phyllo dough, defrosted1 1/2 sticks (6 oz.) unsalted butter, meltedFilling:2 Bartlett pears, peeled and sliced into 1/8” slices2 Tbsp. water2 Tbsp. granulated sugar1/4 cup water1 Tbsp. cornstarch1 tsp. lemon juice1/4 tsp. ground cinnamonPinch of ground nutmeg1/2 cup toasted walnuts, choppedPowdered sugar to garnishMake the fillingPeel, core and slice pears 1/8” thin. In a 10” skillet add pears 2 Tbsp. water and 2 Tbsp. sugar. Cook covered over low heat until pears are tender, about 6 minutes.Meanwhile combine 1/4 cup water, cornstarch, lemon juice, cinnamon and nutmeg in a small bowl.When pears are tender add the cornstarch mixture and cook uncovered for an additional minute until thickened. Remove from heat, add walnuts and cool completely.Preheat oven to 350°. Open phyllo and lay flat on table making sure to keep unused phyllo well covered. Using a pastry brush, brush one sheet of phyllo with the melted butter. Lay another phyllo sheet on top and brush with butter. Place a tablespoon full of filling in the middle of one of the short ends of the phyllo sheets. Fold end over encasing filling. Butter the dry part of phyllo and fold over bottom and top thirds of the long ends of sheets. Roll filled phyllo cigar fashion buttering along the way until the filling is completely wrapped. Place seam side down on an un-greased baking sheet. Repeat for each piece. Bake at 350° for 20 minutes until golden brown. Remove from oven and cool completely. Dust with powdered sugar and serve. Serves 10.


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