Pear And Raspberry Phyllo Flowers Recipes

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PEAR AND RASPBERRY PHYLLO FLOWERS



Pear and Raspberry Phyllo Flowers image

"Although desserts are not my forte, I wanted to send in this simple yet impressive dessert, which contains only five ingredients," says Debra Anderson of Destin, Florida. "It reminds me of the beautiful pastries displayed in bakery shop windows in France."

Provided by Debra Anderson

Yield Makes 4 servings

Number Of Ingredients 5

9 (17- by 12-inch) phyllo sheets (1/2 lb)
1 stick (1/2 cup) unsalted butter, melted
4 tablespoons vanilla sugar
3 firm-ripe pears (1 1/3 lb), peeled, cored, and sliced into very thin wedges
12 raspberries

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Cut stack of phyllo sheets lengthwise into 4 equal stacks.
  • Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).
  • Remove 3 strips from 1 stack and place separately on a work surface, then brush each strip with butter. Gather and pleat the long side of each strip to form a 3-inch ruffled fan.
  • Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet. Make 3 more circles in same manner and arrange on remainder of baking sheet.
  • Sprinkle each circle with 1/2 teaspoon sugar.
  • Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/2 teaspoon sugar. (Each flower will have 3 layers of ruffles.)
  • Arrange pear slices in 1 slightly overlapping layer on phyllo flowers, leaving a 1-inch border. Place 3 raspberries in center of each flower.
  • Sprinkle fruit with remaining 2 tablespoons sugar.
  • Bake flowers in middle of oven until phyllo is golden, 18 to 20 minutes. Using a wide spatula, carefully transfer to a rack to cool.

BERRY-FILLED PHYLLO FLOWERS



Berry-Filled Phyllo Flowers image

"This makes a beautiful Fourth of July finale," recommends Marjorie Hennig of Green Valley, Arizona.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 12

4 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon butter, melted
1 tablespoon confectioners' sugar
FILLING:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon orange juice
1/4 teaspoon vanilla extract
1 cup sliced fresh strawberries
1/4 cup fresh raspberries
1/4 cup fresh blueberries
Additional fresh berries

Steps:

  • Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet. , Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners' sugar. , Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely. , For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.

Nutrition Facts : Calories 403 calories, Fat 27g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 154mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 4g protein.

BLUEBERRY-RASPBERRY PHYLLO CROUSTADE



Blueberry-Raspberry Phyllo Croustade image

A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Number Of Ingredients 8

1 can (21 ounces) raspberry pie filling or topping
2 tablespoons cornstarch
1 teaspoon grated orange peel
1 pint (2 cups) blueberries
16 frozen (thawed) phyllo sheets (18 x 14 inches)
1/2 cup butter or margarine, melted
Powdered sugar, if desired
Vanilla ice cream, if desired

Steps:

  • Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
  • Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
  • Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
  • Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.

Nutrition Facts : Calories 225, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg

PEAR RASPBERRY CRISP



Pear Raspberry Crisp image

We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups sliced peeled fresh pears
2 cups fresh or frozen raspberries
3/4 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup all-purpose flour
3 tablespoons cold butter
1 cup cranberry almond whole grain cereal, lightly crushed
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 5g fiber), Protein 2g protein.

PEAR AND APPLE PHYLLO CRISP



Pear and Apple Phyllo Crisp image

Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 55m

Yield Makes one 11 1/2-by-15-inch tart

Number Of Ingredients 8

1/2 cup pecans, toasted and finely chopped
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled

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.

PEAR-RASPBERRY PIE



Pear-Raspberry Pie image

Categories     Side     Bake     Raspberry     Pear     Fall     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 11

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5)
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
Filling
3 cups peeled and seeded, 1/2-inch ripe Bartlett or Bosc pear slices (approximately 3 pears)
3/4 cup fresh raspberries, washed and patted dry (be careful not to damage and break down the berries during the drying process)
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
3 tablespoons cornstarch
1 tablespoon salted butter

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
  • To prepare the filling, in a large bowl, mix together the pears, the raspberries, 3/4 cup sugar, the lemon juice, and the lemon zest and let the ingredients sit for 5 minutes to bring out the juices. In a small bowl, whisk together the remaining 1/4 cup sugar and the cornstarch. Sprinkle the sugar mixture over the fruit and toss until the fruit is thoroughly coated. Place the fruit mixture in the pie shell, distributing it evenly. Dot the filling with the butter.
  • To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for approximately 35 minutes, or until the pears are tender. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
  • Pear-Raspberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

PEAR STRUDEL IN PHYLLO



Pear Strudel in Phyllo image

Make and share this Pear Strudel in Phyllo recipe from Food.com.

Provided by melting pot

Categories     Dessert

Time 1h5m

Yield 1 strudel, 6 serving(s)

Number Of Ingredients 9

825 g pears, drained, roughly chopped
2 tablespoons sugar
8 sheets phyllo pastry
olive oil flavored cooking spray
3/4 cup fresh breadcrumb
1 egg yolk, beaten with
1 tablespoon water
1/2 cup walnuts, finely chopped
1 teaspoon cinnamon

Steps:

  • Preheat oven to 200C; line a large baking tray with baking paper.
  • Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
  • Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
  • Repeat with oil, breadcrumbs and pastry to form 8 layers.
  • Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
  • Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
  • Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.

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