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
- 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.