Apples Baked in Phyllo with Pear and Pecan Filling

By Pearly

Ingredients

• 1 T butter
• 2 c chopped peeled pear
• 3 T chopped pecans
• 2 T bourbon or water
• 1 T maple syrup
• 1/2 tsp ground cinnamon, divided
• 4 Granny Smith Apples, peeled
• 4 sheets frozen phyllo dough, thawed
• Cooking spray
• 2 T sugar
• 1 c frozen whipped topping, thawed
• Mint sprigs (optional)

Preparation

Step 1

Preheat oven to 375 degrees

Cover a baking sheet with baking paper, secure to baking sheet with masking tape.

Melt butter in a medium skillet. Add pear and pecans; sauté 2 min. Add the bourbon, syrup, and ¼ tsp cinnamon; reduce heat and simmer 5 min. Cool.

Cut about ½ inch from the tops and bottoms of apples, and discard. Core apples ¾ of the way through from the top using a melon baller. Fill each apple with 1 T pear mixture. Set aside the remaining pear mixture.

Place 1 filo sheet on a large cutting board (cover remaining dough to keep from drying); lightly coat with cooking spray. Place 1 apple in center of filo; overlap diagonal corners on top of the apple. Place on prepared pan, and coat filo with cooking spray. Repeat procedure with remaining apples and filo.

Combine ¼ tsp cinnamon and sugar in a small bowl and sprinkle over apples. Bake at 375 for 30 min or until the apples are golden brown. Spoon ¼ c remaining pear mixture around each apple; top each serving with ¼ c whipped topping.