4 Apple And Pear Phyllo Baskets Food

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-PEAR STRUDEL

Steps:

• In a large bowl, combine 2 tablespoons sugar, flour, cinnamon, lemon zest and nutmeg. Add the apples, pears and extracts; toss to coat., Place one sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven more sheets of phyllo, brushing each layer with some of the butter., Spoon apple mixture lengthwise over phyllo within 2 in. of a long side; fold in edges. Roll up, starting from the long side., Place seam side down in a parchment-lined 15x10x1-in. baking pan. With a sharp knife, cut diagonal slits in top of strudel. Brush with melted butter and sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until golden brown. Serve warm.

APPLES IN PHYLLO

Steps:

• Mix apples with lemon juice to prevent browning.
• Mix in remaining ingredients below apples.
• Follow directions on phyllo package to keep sheets from drying out.
• Cut phyllo sheets in half lengthwise (not crosswise).
• Working quickly, place one cut sheet of phyllo on damp towel (short end towards you) and brush sparingly with melted butter.
• Sprinkle with 2 teaspoons walnut crumbs.
• Place another half sheet over the first, brush with melted butter.
• Place 1/2 cup of filling on short end of phyllo approximately 2 inches from edge.
• Add some of the juice from the filling as you make each bundle (don't worry if it leaks a little as you roll).
• Fold end over filling, roll once then fold in both sides by one half inch.
• Roll to other end.
• Press side seams and place on a baking sheet which has been sprayed with Pam.
• Cover with damp towel.
• Repeat with remaining phyllo dough and filling.
• One large baking sheet should hold 9 bundles.
• Once tray is full, brush each bundle with melted butter and bake in preheated 400 degree oven for about 24 minutes.
• Make second tray while first one is baking.
• As soon as bundles are done, remove from oven and tilt baking sheet.
• Brush the run-off juice over each bundle while still warm.

PEAR STRUDEL IN PHYLLO

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.

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.