NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Santa's Pear Pouches

For a one-of-a-kind dessert, serve these phyllo-filled pouches that are packed with pears and drizzled with caramel topping.

3.0 by 2 people
2,888 views
Rate me!
  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 20 mins 375°F
  • Cool: 5 mins

Santa's Pear Pouches

Ingredients

Directions

  1. Preheat oven to 375 degrees F. For filling, in a medium bowl, combine pears, the 1 tablespoon granulated sugar, the flour, and cardamom. Toss to combine; set aside.
  2. Brush four 6-ounce custard cups with some of the melted butter; set aside. Unfold the phyllo dough; remove one sheet. (As you work, keep remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Lightly brush the phyllo sheet with some of the melted butter. Place another phyllo sheet on top; brush with butter. Repeat with two more phyllo sheets, brushing each one with butter. Cut phyllo stack in half crosswise to form two 9x7-inch rectangles. Repeat with remaining phyllo sheets to make a total of four rectangles.
  3. Gently ease one of the stacked phyllo rectangles into the bottom and up the side of a custard cup (phyllo will hang over edge). Spoon about 3/4 cup of the pear filling into center; drizzle 1 tablespoon of the caramel topping over pears. Bring phyllo up over filling, pinching together the edges to form a ruffled edge. (If desired, arrange one or two pear slices so they poke through top of pouch.) Secure pouch with 100%-cotton kitchen string. Brush again with melted butter. Sprinkle with granulated or coarse sugar. Repeat with remaining phyllo rectangles and filling. Place custard cups in a 15x10x1-inch baking pan.
  4. Bake about 20 minutes or until phyllo is golden brown. Cool for 5 minutes in custard cups; remove from cups. If desired, tuck bay leaves under kitchen string and garnish pouches with cranberries. Serve warm or cooled. Makes 4 servings.

From the Test Kitchen

*

Bay leaves are for decorative purposes only. Do not eat them.

Nutrition Facts (Santa's Pear Pouches)

    Per serving:
  • 346 kcal cal.,
  • 17 g fat
  • (10 g sat. fat,
  • 41 mg chol.,
  • 287 mg sodium,
  • 50 g carb.,
  • 5 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...