Recipe: Pear and Apple Crisp

20140718-145312-53592757.jpgRead the Original Recipe here

Pear and Apple Phyllo Crisp
SERVINGS: 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

DIRECTIONS

  1. Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
  2. 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.
  3. 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.

TIP: Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart’s flaky foundation.

SOURCE: 
Martha Stewart Living, October 2010

Advertisements

Any Feedback is Welcome, be nice 💚

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s