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1
To make filling: Peel, core, and dice pears.
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2
Place large, heavy saucepan over high heat until very hot.
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3
Melt butter and add pears.
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4
Cook 2 minutes more and stir again.
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5
Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears.
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6
Allow sugar to melt, stirring occasionally.
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7
Bring mixture to boil, then remove from heat.
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8
Strain liquid from pears.
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9
Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency).
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10
Return pears to saucepan, stir to blend, stir in pomegranate seeds.
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11
Cool completely.
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12
Filling can be made up to 1 week ahead and stored in the refrigerator until needed.
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13
To make pastry: Preheat oven to 375 degrees.
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14
Place 1 sheet phyllo on dry, flat surface.
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15
Brush with melted butter, top with next sheet, repeat with a total of 4 sheets.
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16
Return remaining sheets to refrigerator, wrapped in plastic.
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17
Cut pastry in quarters.
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18
Work with 1/4 at a time, leaving others under slightly damp cloth.
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19
Place 1/3 cup filling in center of pastry and form into a square.
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20
Wrap like a package, folding in sides and brushing with melted butter to secure.
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21
Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap.
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22
Continue making packages until you have used all filling.
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23
Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate.
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24
Bake in preheated oven 15 to 20 minutes, or until golden brown.
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25
Cool to room temperature.
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26
Garnish: Transfer to work surface.
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27
Dust each package with powered sugar and decorate with gel to resemble a present.
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28
Sprinkle serving plate lightly with colored sugars, then top with decorated package.
