Pear and Mascarpone Phyllo Cups

Name: Pear and Mascarpone Phyllo Cups
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 6 sheets phyllo dough, thawed; 6 tablespoons butter, melted; 7 tablespoons confectioners’ sugar, divided; 1 prepared frozen pound cake (10.75 oz.), thawed; 2 ripe pears (Bartlett, green or red Anjou), thinly sliced; 4 ounces mascarpone; 1⁄2 cup heavy cream; 1⁄4 cup plain walnuts; 2 tablespoons honey; 1 teaspoon fresh thyme

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Providing a perfect balance of sweet and savory flavors, these picturesque tarts are equal parts approachable and elegant.

Serves: 12Prep: 35 minutesCook: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

6 sheets phyllo dough, thawed
6 tablespoons butter, melted
7 tablespoons confectioners’ sugar, divided
1 prepared frozen pound cake (10.75 oz.), thawed
2 ripe pears (Bartlett, green or red Anjou), thinly sliced
4 ounces mascarpone
1⁄2 cup heavy cream
1⁄4 cup plain walnuts
2 tablespoons honey
1 teaspoon fresh thyme

Directions

Step 1
Preheat oven to 375°F.
Step 2
On clean surface, lay out 1 sheet of phyllo dough. Add 4 tablespoons sugar to sifter. Working quickly to prevent remaining dough from drying out, brush with melted butter, then sift a bit of sugar on top. Top with two more layers dough, repeating butter and sugar step in between. Cut stack into six even squares. Repeat process with remaining 3 sheets dough, reserving some melted butter for step 5.
Step 3
Gently press squares to fit into each well of a 12-cup muffin tin, leaving tops hanging over edges.
Step 4
Cut pound cake into 12 slices; place into bottoms of phyllo cups.
Step 5
Fan pears out on top of pound cake slices.
Step 6
Brush pears with remaining melted butter; bake 10 to 12 minutes, or until edges of dough are crispy and golden brown.