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Caramel Sauce Drizzled over Pear TurnoversPhyllo dough in your refrigerator is a fabulous ingredient for making quick, yet impressive recipes. Combine pears, walnuts, butter, sugar and caramel sauce and you have an elegant dessert that is the perfect ending to an autumn-inspired menu. Swap the pears for apples, for yet another dessert idea. Ingredients:
Preheat oven to 350°. Coat a large baking sheet with cooking spray or line with a sheet of parchment. Place the walnuts on a baking sheet and toast in the oven for 5 minutes or until browned. Set aside to cool. Peel, halve and core the pears, cut each half into 1/8-inch thin slices. In a medium bowl combine the pear slices, 1/4 c sugar and cinnamon, toss to combine. Unroll the phyllo and cover with a damp towel. Place one sheet on a flat surface and brush with butter; repeat with two more sheets, placing one on top of another. Cut the phyllo stack in half lengthwise. You will have 2 long rectangles. Place 1/8th of the pear mixture at the bottom end of 1 rectangle, top with a teaspoon of chopped walnuts. Fold 1 corner of phyllo over filling. Repeat folding down length of strip like you were folding a flag, forming a triangle. Place pastry on prepared baking sheet. Repeat with remaining phyllo sheets and filling until you have 8 pastries. Brush each triangle with butter, sprinkle with sugar and remaining shopped walnuts. (Can be made 1 day ahead. Cover tightly with plastic and chill.) Bake for 25-30 minutes in oven until golden brown. Serve warm with generous drizzle of caramel sauce. |
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