Pear and Walnut Phyllo Pockets

  • Difficulty: Medium
  • one hour
  • 2 servings

These pear-stuffed buttery phyllo pastry pockets are really hard to turn down. And that’s mainly thanks to their crushed walnut and soft pear filling. Enhance the flavor with cinnamon, amaretto, and basil. Then bake. They are just as yummy if served warm or cold.

Ingredients Needed for Pear and Walnut Phyllo Pockets

4 ounces of walnuts
2 tablespoons of butter
⅓ cup vegetable oil
2 pears, diced
½ cup sugar
1 teaspoon cinnamon
1 tablespoon amaretto
1 teaspoon fresh basil, chopped
6 phyllo sheets

How to Cook Pear and Walnut Phyllo Pockets

  1. Add the walnuts to a blender and crush them.
  2. Start melting the butter in a pot over low heat. Add 1 teaspoon of oil, pears, and sugar.
  3. Cook and stir until they start to get tender and add the cinnamon. Keep cooking and stirring until the mix starts bubbling.
  4. Add the amaretto and basil and stir them in. Simmer for 5 minutes.
  5. Add the crushed walnuts, stir them in, then remove from heat.
  6. Coat 1 phyllo sheet with vegetable oil using a brush, then add 2 more on top of it and do the same. Add about 1/2 of the pear mixture on the lower part of the phyllo pastry stack and wrap. Do the same with the other 3 phyllo sheets and the remaining pear mixture.
  7. Transfer the two packages to a baking dish, coat them with oil and bake for 25 minutes at 380⁰F/190⁰C.

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