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Spiced Pear and Fig in Phyllo

1 Hour
12 People
Close-up of pears and figs against dark background.


2 cups dried pears, about 8 oz
1 1/2 cups dried figs, about 6 oz
2 1/2 cups water
1/4 tsp grated lemon peel
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 full sheets phyllo pastry
1 Tbsp sugar
1/4 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 1/3 cup warm fig and pear compote.


Calories 150
Protein 2g
Sodium 66mg
Carbohydrates 33g
Fat 2g
Fiber 5g
Cholesterol 0mg
Servings 12