Phyllo dough. Love the stuff. Anytime I see anything phyllo dough related on a passed hors d’oeuvres tray, I grab as many as possible. It’s a good idea to make friends with the server carrying the tray because you’ll be guaranteed first dibs when a fresh batch comes out of the kitchen!
Tell them a dirty joke and they’ll bring you more than just hors d’oeuvres….Trust me.
This recipe was the first time I’ve actually USED phyllo dough. I’ve spent all of my adult life avoiding the stuff because I was always told that phyllo dough is ridiculously hard to work with (thanks, Mom!) Guess what?!! I am a phyllo dough survivor and it wasn’t so bad!! I just remembered to religiously cover the sheets after pulling a new one out. There was one moment where I ripped a sheet and then I said F-it. Like anyone is going to see a rip when they are having buttery flaky phyllo dough mouthgasm.
How would I describe this Apple Pear Phyllo Crisp?
Crispy, crunchy, flaky, nutty, fruity, buttery…. It’s like baklava with fruit on top!
I’m thinking it would be divine with a little ginger simple syrup mixed in the butter. Oh! What about some ginger spiked whipped cream? I’d love some with a hot toddy!
Let’s get started!
You’ll need to toast your pecans. 350 degrees for like 10 mins. Chop them up!
Nuts, breadcrumbs, sugar & cinnamon make up the filling. Throw it all in a bowl! Mix.
Take out your phyllo dough and arrange 1 sheet on a parchment lined baking sheet. Lube it with butter.
Add another sheet on top & lube it. Now add your nutty topping. Repeat process 4 times.
Slice up your apples & pears real thin!
After you’ve finished your layering, add the pears & apples on top.
Spread butter on top of them, and sprinkle sugar & cinnamon on top!
After baking you’ll find yourself with this scene….look at those flakes!
Doesn’t it make you all tingly???
A perfect Fall snack/treat/dessert!
Apple Pear Phyllo Crisp
(recipe adapted from Martha Stewart Living]
- 1/2 cup toasted pecans, finely chopped
- 1/4 cup plain fresh bread crumbs
- 1/2 cup sugar, plus more for sprinkling
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 7 sheets frozen phyllo dough, thawed
- 1 stick unsalted butter, melted
- 2 pears, peeled
- 2 granny smith apples, peeled
Preheat oven to 400° F, with a rack in the top position.
Combine the walnuts, breadcrumbs, sugar and cinnamon in a bowl & set aside.
Line a baking sheet with parchment paper and top with 1 phyllo sheet. Brush the phyllo with butter and add another phyllo sheet on top. Brush with butter and sprinkle with some of the nut mixture. Repeat 4 times. Add one additional layer on top and brush with butter.
Cut the the pears and apples into slices 1/8 inch thick and discard the seeds. Top the sliced fruit on top of the final layer of phyllo dough. Brush the fruit with the remaining butter, sprinkle with sugar and dust with cinnamon.
Bake, rotating the baking sheet halfway through, until the phyllo is golden brown and the fruit is soft, about 20 to 25 minutes. Let cool slightly before cutting
Shutterbean Notes:
*I ended up using 1 1/2 pears & 1 apple because I used my mandolin and it sliced them pretty thin!
*A pizza cutter works really well to cut your crisp!
