3 Frozen phyllo pastry sheets;
-thawed
1/4 c Finely chopped blanched
-almonds
1 lg Egg
1/4 c Sugar; divided
3 Medium-size fresh pears
1/4 ts Ground cinnamon
1/4 c Apple jelly; melted
Butter-flavored cooking
-spray
Coat a 10-inch pieplate with butter- flavored cooking spray. Place 1 phyllo
sheet over pieplate, leaving edges overhanging; coat sheet with cooking
spray. Place second phyllo sheet on top in opposite direction; coat with
cooking spray. Top with third sheet; coat with cooking spray. Roll and fold
edges under loosely to form a ruffled edge.
Stir together chopped almonds, egg, and 2 tablespoons sugar; spread over
bottom of shell.
Peel and core pears. Cut in half vertically; cut each half into 1/8- to
1/4-inch slices, keeping slices in order as they are cut. Arrange slices
over almond mixture in shape of 6 pear halves, letting slices fan out
slightly.
Stir together remaining 2 tablespoons sugar and ground cinnamon; sprinkle
over pears. Coat lightly with cooking spray. Shield edges of phyllo with
aluminum foil.
Bake at 400 for 35 minutes. Brush tops of pears with apple jelly. Makes 6
servings.
Southern Living Website
Yields
6 Servings