Today’s project, Pear and Apple Phyllo Crisp from Oct Living was chosen by Teresa at Homemade Iowa Life.
Sorry about the photo for this. It really did look pretty. This was very simple to make. I could not believe only a few sheets of phyllo were needed. I sprayed the top of my fruit with a little Pam and sprinkled them with sugar and cinnamon which make it look prettier and gave it some extra sweetness.
This was terrific the first day but quickly became mushy, so it’s really something that doesn’t keep well unfortunately. It was delicious though. The crispy phyllo combined with the soft fruit was a nice combo.
1/2 c pecans
1/2 c plain fresh breadcrumbs
1/4 c sugar
1/2 tsp cinnamon
6 sheets frozen phyllo dough 11 1/2 x 15 each thawed
1 stick unsalted butter, melted
2 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled
Preheat oven to 400 with rack in top position Combine pecans, breadcrumbs, sugar and cinnamon
Line baking sheet with parchment and top with 1 phyllo sheet. Brush phyllo with butter all over and sprinkle pecan mix over it. Repeat 4x. Top with remaining sheet and brush with all but 2 tbsp butter.
Slice pears and apples 1/8 inch thick, discard seeds. Arrange in a single layer on phyllo, leaving space between fruit and a 1/4 inch border around the edges.
Brush fruit with reserved 2 tbsp butter. Sprinkle with sugar and dust with additional cinnamon.
Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28-32 min. Let cool slightly. Cut into 8 pieces.
We loved it too. My results are on my blog. You are right though – it is better the day it is cooked rather than the next day, although my colleagues have been tucking in and saying how nice it is. Definitely a recipe to keep.
Brette, sorry about the email, I don’t know what’s happening. Is it my turn next week??
Hi Brenda. I responded to your email, yes, it’s your pick
Glad you liked it.
This looks incredibly good, and light enough for hot Indian summer weather! Thanks for the idea!
That looks tasty! Too bad it was soggy on day two. Maybe freeze the leftovers?
I think it would be even soggier then. The phyllo has to stay crisp.
A perfect=sounding fall dessert. As for mushy leftovers…who has dessert leftovers in their house?