Dried pears and raisins soaked in brandy add an autumn feeling to this early fall dessert.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2008
- 1/2 cup diced dried pear
- 1/4 cup raisin
- 2 tablespoons brandy
- 1 1/2 cup thinly sliced peeled pear
- 1/4 cup granulated sugar
- 2 tablespoons dry bread crumbs
- 1/4 teaspoon cinnamon
- 4 sheets phyllo pastry
- 3 tablespoons butter melted
MethodIn large bowl, stir together dried pears, raisins and brandy; let stand for 15 minutes. Add sliced pears; toss to combine. Set aside.
In separate bowl, mix together sugar, bread crumbs and cinnamon; sprinkle over pear mixture and toss to combine.
Keeping remaining phyllo covered with damp towel to prevent drying out, place 1 sheet phyllo on work surface. Brush lightly with some of the butter. Layer with remaining sheets, brushing each with butter.
Leaving 2-inch (5 cm) border on each short end, spoon pear filling along long edge of phyllo in 2-1/2-inch (6 cm) wide strip. Drizzle with 1 tsp (5 mL) of the butter. Fold short ends over filling. Starting at filling edge, roll up loosely. Place, seam side down, on parchment paper–lined 17- x 11-inch (43 x 28 cm) baking sheet. Brush with butter. Score diagonally in 6 places through top 2 layers of phyllo.
Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden. Let cool on pan for 10 minutes.
Nutritional facts Per serving: about
- Sodium 138 mg
- Protein 2 g
- Calories 226.0
- Total fat 7 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
- Iron 9.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 5.0