4 Apple And Pear Phyllo Baskets Recipes

PEAR AND APPLE PHYLLO CRISP

Steps:

• Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
• Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
• Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.

APPLE AND PEAR CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
• For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

4.) APPLE AND PEAR PHYLLO BASKETS

Steps:

• PLEASE READ DIRECTIONS FIRST!
• PHYLLO BASKETS:.
• Preheat oven to 375ºF.
• On work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
• With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
• In small saucepan over low heat, melt butter.
• Lightly brush six 10-ounce custard cups with melted butter.
• Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
• Arrange phyllo in a custard cup.
• Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
• Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
• Keep remaining phyllo covered with damp towels to prevent it from drying out.
• Place custard cups in jelly-roll pan for easier handling.
• Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
• Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
• Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
• If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
• FILLING:.
• Apples:.
• Peel and slice apples.
• In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
• Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
• Pears:.
• Peel and slice pears.
• In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
• Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
• Add pears to apple mixture in bowl.
• If not serving right away, cover and refrigerate.
• TO SERVE:.
• To serve, reheat fruit mixture.
• Arrange phyllo cups on platter.
• Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
• Serve immediately.

LIGHTER APPLE & PEAR PIE

Steps:

• Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
• Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
• Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.