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
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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.
