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Goat Cheese, Pear and Pecan Phyllo Cups

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Goat Cheese, Pear and Pecan Phyllo Cups
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Servings
Ingredients
  • 1 box of phyllo pastry sheets cut into 4-inch squares
  • 2 cups melted butter
  • Crumbled goat cheese
  • 2 inch ripe but still firm Bartlett pears quartered cored and sliced into 1/4 slices
  • 1 cup pecans
  • 2 tablespoons brown sugar
  • Coarse black pepper
Servings
Ingredients
  • 1 box of phyllo pastry sheets cut into 4-inch squares
  • 2 cups melted butter
  • Crumbled goat cheese
  • 2 inch ripe but still firm Bartlett pears quartered cored and sliced into 1/4 slices
  • 1 cup pecans
  • 2 tablespoons brown sugar
  • Coarse black pepper
Votes: 0
Rating: 0
You:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Working very fast to avoid the phyllo drying out, use four squares per cup. Brush each layer with butter before placing the next sheet, turning to create a flower shape. I usually lay a damp dish cloth over the unused phyllo to keep it moist.
  3. Once your cup is formed, gently press them into a cupcake tray. Bake until lightly golden. Meanwhile, prepare the candied pecans.
  4. Melt two tablespoons of butter in a frying pan over low heat, add pecans and toss to coat. Add brown sugar and stir, watching closely, until they are melted and caramelized (about two minutes). Remove from heat and continue browning in pan for another minute. Remove from pan and cool pecans on parchment paper. While they are still sticky and not yet cool, sprinkle with a little coarse black pepper.
  5. When phyllo cups have cooled, fill them with a heaping tablespoon of goat cheese and sprinkle with chopped candied pepper pecans. Lastly, arrange two slices of pears to look like butterfly wings on top of the goat cheese.
  6. Enjoy this crumbly delicious treat with a hint of spice.

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