Apples Baked in Phyllo with Pear-and-Pecan Filling
Yield: 4 servings
a.. 1 tablespoon butter
b.. 2 cups chopped peeled Bartlett or Anjou pear
c.. 3 tablespoons chopped pecans
d.. 2 tablespoons bourbon or water
e.. 1 tablespoon maple syrup
f.. 1/2 teaspoon ground cinnamon, divided
g.. 4 Granny Smith apples, peeled
h.. 4 sheets frozen phyllo dough, thawed
i.. Cooking spray
j.. 2 tablespoons sugar
k.. 1 cup frozen fat-free whipped topping, thawed
l.. Mint sprigs (optional)
Preparation
1.. Preheat oven to 375°.
2.. Cover a baking sheet with parchment paper; secure to baking sheet with
masking tape.
3.. Melt butter in a medium nonstick skillet over medium heat. Add pear and
pecans; sauté 2 minutes. Add the bourbon, syrup, and 1/4 teaspoon cinnamon;
reduce heat, and simmer 5 minutes. Cool.
4.. Cut about 1/2 inch from the tops and bottoms of apples, and discard. Core
apples three-fourths of the way through from the top using a melon baller. (Do
not cut through the bottom.) Fill each apple with 1 tablespoon pear mixture.
Set aside the remaining pear mixture.
5.. Place 1 phyllo sheet on a large cutting board or work surface (cover
remaining dough to keep from drying); lightly coat with cooking spray. Place 1
apple in center of phyllo; overlap diagonal corners on top of the apple. Place
on prepared pan, and coat phyllo with cooking spray. Repeat procedure with
remaining apples and phyllo.
6.. Combine 1/4 teaspoon cinnamon and sugar in a small bowl, and sprinkle
over apples. Bake at 375° for 30 minutes or until the apples are golden brown.
Spoon 1/4 cup remaining pear mixture around each apple; top each serving with
1/4 cup whipped topping. Garnish with mint sprigs, if desired.
Nutritional Information
Amount per serving
a.. Calories: 314
b.. Calories from fat: 26%
c.. Fat: 9g
d.. Saturated fat: 2.4g
e.. Monounsaturated fat: 3.6g
f.. Polyunsaturated fat: 2.2g
g.. Protein: 2.3g
h.. Carbohydrate: 58.5g
i.. Fiber: 4.9g
j.. Cholesterol: 8mg
k.. Iron: 1.3mg
l.. Sodium: 132mg
m.. Calcium: 28mg
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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