Pear and Mascarpone Phyllo Cups

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


  • 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


  • Preheat oven to 375°F.
  • 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.
  • Gently press squares to fit into each well of a 12-cup muffin tin, leaving tops hanging over edges.
  • Cut pound cake into 12 slices; place into bottoms of phyllo cups.
  • Fan pears out on top of pound cake slices.
  • Brush pears with remaining melted butter; bake 10 to 12 minutes, or until edges of dough are crispy and golden brown.