Phyllo Wrapped Camembert With Caramelized Pears Recipes

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

Phyllo-Wrapped Camembert With Caramelized Pears image

A delicious appetizer! It is easy to prepare if you follow this tip: Place cheese in centre of phyllo stack and spoon pears and confit over cheese. Then, gather edges of phyllo and fold together, twisting at the top, to fully wrap cheese. Source: Inspired by Compliments magazine

Provided by Elly in Canada

Categories Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons pure olive oil
1 bosc pear, peeled, cored and thinly sliced (or other firm pear)
1 tablespoon fresh thyme, chopped
1 (450 g) package camembert cheese
1/2 cup chutney, I use Red Onion Cranberry Apricot Confit
3 sheets phyllo pastry sheets

Steps:

Preheat oven to 400°F (200°C).
Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

Nutrition Facts : Calories 232.2, Fat 17.5, SaturatedFat 9.2, Cholesterol 40.5, Sodium 508.3, Carbohydrate 7.3, Fiber 0.8, Sugar 2.3, Protein 11.7

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

Ingredients

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.

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