BE A CHEF DIY RECIPES + RECIPES

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PEAR PHYLLO DOUGH "CRUMBLE" | CHEF RONNIE WOO | RECIPE - RA…



Pear Phyllo Dough "Crumble" | Chef Ronnie Woo | Recipe - Ra… image

Chef Ronnie Woo shares a budget-friendly holiday dessert that is super-easy + tasty: pear "crumble" with a phyllo dough topping.

Provided by Chef Ronnie Woo

Number Of Ingredients 17

6 ripe medium pears (preferably Bartlett)
peeled (optional)
cored and diced
½ cup packed light or dark brown sugar
2 tablespoons cornstarch or all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon salt
One 8-ounce package phyllo dough
defrosted
4 tablespoons unsalted butter
melted
Honey
for drizzling
Vanilla ice cream
for serving

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the pears, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract and salt
  • Transfer the filling to a deep 9-inch pie dish
  • With the phyllo sheets stacked on top of each other, cut them into 6 strips, then into half, so you end up with a total of 12 bunches
  • Crinkle up each bunch and arrange it on top of the pears in a circular (shown in photo) or rose pattern, starting from the edges
  • (Work quickly so the phyllo doesn't dry out; you can also keep the dough covered with a damp towel or paper towel
  • )   Brush the crinkled sheets with all of the butter, then bake until the top is golden brown and the filling has thickened, 45 to 50 minutes
  • Drizzle with honey before serving and serve warm with vanilla ice cream

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