4.) Apple and Pear Phyllo Baskets

"And what would Easter dinner be without dessert! Here is recipe #4 of the series, #1,2&3 previously posted. Baskets and filling could be made the day before."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
12
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • PLEASE READ DIRECTIONS FIRST!
  • PHYLLO BASKETS:

  • Preheat oven to 375ºF.
  • On work surface, stack sheets of phyllo (about 17" by 12" each), one on top of the other.
  • With knife, cut stack lengthwise in half, then crosswise in half (you will have forty-eight 8 1/2" by 6" sheets of phyllo).
  • In small saucepan over low heat, melt butter.
  • Lightly brush six 10-ounce custard cups with melted butter.
  • Place 2 sheets of phyllo, one on top of the other; brush top sheet with some melted margarine.
  • Arrange phyllo in a custard cup.
  • Place 2 more sheets of phyllo, one on top of the other, and brush top sheet with some melted butter and place crosswise over phyllo in cup.
  • Crimp edges of phyllo to make pretty edge. Repeat with 20 more phyllo sheets to make 5 more cups.
  • Keep remaining phyllo covered with damp towels to prevent it from drying out.
  • Place custard cups in jelly-roll pan for easier handling.
  • Bake phyllo cups 10 to 12 minutes until phyllo is crisp and golden.
  • Cool in cups on wire racks about 15 minutes, then carefully remove phyllo cups from custard cups.
  • Repeat with remaining phyllo and melted margarine to make 6 more phyllo cups.
  • If not serving right away, store phyllo cups in tightly covered container or zip-tight plastic bags until ready to use.
  • FILLING:

  • Apples:

  • Peel and slice apples.
  • In 12-inch skillet over high heat, heat butter, packed brown sugar, and lemon juice until melted.
  • Stir in apples to coat. Continue cooking over high heat until apples are golden brown and softened, about 15 minutes. Remove apples to bowl.
  • Pears:

  • Peel and slice pears.
  • In same skillet over high heat, heat 3 tablespoons butter, brown sugar, and lemon juice until melted.
  • Stir in pears and dried cherries to coat. Continue cooking over high heat until pears are golden and liquid thickens, about 20 minutes.
  • Add pears to apple mixture in bowl.
  • If not serving right away, cover and refrigerate.
  • TO SERVE:

  • To serve, reheat fruit mixture.
  • Arrange phyllo cups on platter.
  • Place scoop of frozen nondairy dessert in each phyllo cup; top with warm fruit.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Click to feed animals I'm a retired teacher now living in&nbsp;the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg&gt;</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes