Pear and Raspberry Phyllo Flowers

1. 1

   Preheat oven to 400F.

2. 2

   Line a large baking sheet with parchment paper.

3. 3

   Cut stack of phyllo sheets lengthwise into 4 equal stacks.

4. 4

   Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).

5. 5

   Remove 3 strips from 1 stack and place separately on a work surface, then brush each strip with butter.

6. 6

   Gather and pleat the long side of each strip to form a 3-inch ruffled fan.

7. 7

   Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet.

8. 8

   Make 3 more circles in same manner and arrange on remainder of baking sheet.

9. 9

   Sprinkle each circle with 1/2 teaspoon sugar.

10. 10

    Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/2 teaspoon sugar.

11. 11

    (Each flower will have 3 layers of ruffles.)

12. 12

    Arrange pear slices in 1 slightly overlapping layer on phyllo flowers, leaving a 1-inch border.

13. 13

    Place 3 raspberries in center of each flower.

14. 14

    Sprinkle fruit with remaining 2 tablespoons sugar.

15. 15

    Bake flowers in middle of oven until phyllo is golden, 18 to 20 minutes.

16. 16

    Using a wide spatula, carefully transfer to a rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.