Delicious crispy phyllo baskets filled with pears, walnuts, and cheeses, perfect as a Christmas appetizer.
Step 1 of 5: Cut the pears into small cubes and quickly caramelize them in a pan with a knob of butter and a sprinkle of brown sugar. Alternatively, use them raw.
Step 2 of 5: Layer 5 small squares of phyllo pastry, brushing each layer with the water and oil emulsion.
Step 3 of 5: Place the sheets inside the muffin cups, add the walnuts on the base, then the pears and the cheeses.
Step 4 of 5: Bake at 200 degrees for 8-10 minutes.
Step 5 of 5: Finish with more walnuts and a drizzle of honey on top.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per serving170 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,137 kJ272 kcal | 669 kJ160 kcal |
| Fat | 2.75 g | 1.62 g |
| of which saturated fatty acids | 1.5 g | 0.88 g |
| Carbohydrates | 62.68 g | 36.87 g |
| of which sugars | 60.62 g | 35.66 g |
| Fibre | 4.35 g | 2.56 g |
| Protein | 0.71 g | 0.42 g |
| Salt | 0.05 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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