Canyon Ranch Blog

Spiced Pear & Fig in Phyllo

Updated on:
October 17, 2012

Nutrition Information (per serving)

2 g
66 mg
33 g
2 G
5 g
0 mg

2 cups dried pears, about 8 oz
1½ cups dried figs, about 6 oz
2½ cups water
¼ tsp grated lemon peel
½ tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground cloves
8 full sheets phyllo pastry
1 Tbsp sugar
¼ tsp ground cinnamon

  1. Preheat oven to 375F. Lightly coat the cups of a 12-cup muffin tin with canola oil spray.
  2. Slice pears and figs into strips. Place in a medium saucepan with water, lemon peel, vanilla, cinnamon and cloves. Cover and bring to a boil over medium heat.
  3. Reduce heat and simmer until most of the water is absorbed, stirring frequently. Cover and set aside.
  4. In a small bowl, mix the sugar and ground cinnamon.
  5. Using 4 sheets of phyllo, lay one sheet on a work surface (keep remaining sheets covered with a damp towel to prevent drying out). Mist with canola oil spray and sprinkle with a pinch of sugar mixture. Top with another phyllo sheet and repeat process for 2 more layers. Cut into 6 equal squares. Repeat process with 4 more phyllo sheets.
  6. Arrange squares in muffin tins to form cups. Mist tops with canola oil spray and bake for 5 minutes, or until golden brown. Remove and let cool on rack.
  7. Fill each phyllo cup with ⅓ cup warm fig and pear compote.
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