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Pear Phyllo Cups
with Vanilla-Thyme Sauce

Topping
1 can (15 oz.) canned pear halves in heavy syrup, drained (syrup reserved) cut into 1/4-inch slices

Sauce
Reserved syrup from pears
2 Tbsp. fresh lemon juice
1 Tbsp. fresh thyme leaves
1 tsp. vanilla

Phyllo Cups
4 sheets phyllo dough (approx. 12x17 inches each)
3 Tbsp. butter
3 Tbsp. honey
No-stick baking spray

Filling
4 oz. cream cheese, softened
1 Tbsp. butter, room temperature
2 Tbsp. sugar
1 egg yolk
1 Tbsp. all purpose flour
1/2 tsp. vanilla

Preheat oven to 350°F. To prepare sauce: In saucepan, combine reserved syrup, lemon juice, and thyme leaves. Bring to a boil over medium high heat. Reduce liquid to half. Remove from heat; stir in vanilla. Cool. To prepare filling: In small bowl, combine cream cheese and butter; mix well. Add egg yolk; mix until creamy. Stir in flour and vanilla; mix well. Set aside. To prepare phyllo cups: Stack sheets of phyllo dough; cut in half lengthwise and into thirds crosswise to form 6 rectangles. Cover with plastic wrap then a damp kitchen towel; set aside. In small saucepan combine butter and honey. Heat over low heat until butter is melted; keep warm. Coat 6 muffin cups with no-stick spray; set aside. Use 4 rectangles to form each phyllo cup. Place 1 rectangle on work surface. Place a second rectangle on top, rotating slightly to fan edges. Brush with butter and honey mixture. Place third rectangle on top, rotating slightly. Brush top with honey-butter mixture. Place fourth rectangle on top rotating slightly. Carefully press arranged stack into a muffin tin, allowing points to fan like petals. Repeat for other 5 phyllo cups. Divide filling evenly among phyllo cups. Top each with 5 or 6 fanned pear slices. Bake at 350°F for 20 minutes or until edges are crisp and lightly browned; (if phyllo browns quickly cover with foil) cool 5 minutes. Carefully remove from pan to wire rack; cool completely. To serve, place phyllo cup on dessert plate. Drizzle with sauce and pool additional sauce around cups. Garnish with fresh thyme leaves. Makes 6 servings.

 


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