Preparation: 15 min
Total: 60 min
Phyllo Pastry Pillows with Pear
►½ lemon juice;
►2 teaspoons of cinnamon;
►4 tablespoons of Rocha Pear with Port Wine Jam;
►4 sheets of phyllo pastry;
►Liquid butter to grease the tray;
►Chopped toasted almonds (as desired);
►1 egg yolk;
►2 teaspoons of cream;
►Flaked almonds (as desired);
1.Start by peeling and chopping the pears into squares. Place them in a bowl and add the lemon juice, cinnamon and the Rocha Pear with Port Wine Jam. Gently mix.
2.Pass to the pastry. Unroll the phyllo pastry, brush it with a little bit of liquid butter and fold the pastry into two. In the center, make a layer of chopped toasted almonds and over it, place a layer of the pear mixture and fold it like an envelope.
3.Display the pillows in a baking tray, previously lined with greaseproof paper.
4.Whip the egg yolk with the cream and brush the pillows and place some flaked almonds on the top.
5.Take the pillows to the oven, pre-heated at the 160ºC for about 20 minutes.