Tuesday, November 1, 2011

Pear Panda Puffs

After the Mediterranean themed foodie fest from last month, I ended up with leftover phyllo pastry sheets. What is a baker to do? Create a new recipe, of course. And that is exactly what I did with these little bundles. 

I call them Panda Puffs due to their adorable size, tasty filling, and the way they leave a smile on your face when you are finished. Finger licking goodness right here. 

It's insane how easy it was to make these. After doing one batch and realizing this, I went back to the oven and made a second batch for my pals (primarily because I had eaten my way through the first one). 

My changes to the original recipe include adding more spices for a fuller flavor and marinating the pears in Frangelico (a favorite of mine). I even made a little pear Frangelico cocktail with the leftover marinade (uber tasty). 

Don't forget to let the phyllo sheets thaw out overnight in the fridge. It makes them much easier to work with. Enjoy! 

Pear Panda Puffs 
Adapted from: Spiced Pear Phyllo Bundles 

  • 16 sheets frozen phyllo pastry, thawed overnight in the fridge 
  • 3/4 c melted butter
  • 1/2 c sugar + more for sprinkling over the top
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (freshly grated is best)
  • 1/4 tsp ginger 
  • 1/4 tsp allspice
  • 4 large pears, cored, sliced & marinated for at least 1 hour in Frangelico 
  • 1 egg + 2 tsp water (beaten together for eggwash)

Core and slice pears, then marinate them in a small bath of Frangelico for at least an hour. The longer the better!

Mix together spices and 1/2 cup sugar, then set aside.

Brush a sheet of phyllo pastry with butter and sprinkle the entire surface with about 1 tsp sugar. Top with a second sheet of phyllo pastry. Brush half this sheet with butter and sprinkle with about ½ tsp sugar. Fold the sheet in half to make about a 9x12 inch rectangle which will now have 4 layers of phyllo pastry. Place a pear half in the center of the shorter side of the rectangle and spoon about 2 tsp of the sugar and spice mixture over the pear half. Fold the two longest sides of the pastry to meet at the center of the sheet covering the pear half. Roll up the pear in the phyllo, leaving the seam on the bottom of the pastry covered pear.

Repeat for the other pear halves.

Brush the tops of the pastries with the egg wash and sprinkle the tops with turbinado sugar if desired.

Place the pastries, seam side down on a parchment covered cookie sheet. Bake at 350 degrees F for 20-25 minutes until the pastry is evenly golden brown. Makes around 8 bundles. 

No comments:

Post a Comment