Pear and Pistachio Phyllo Triangles

By maredan

Ingredients

• 20 * 20 (17- x 12-inch) phyllo sheets, thawed if frozen
• 3 * 3 tablespoons sesame seeds
• 1 * 1 pound unsalted butter, melted
• 2 * 2 Bosc pears, cored and cut into 1/3-inch cubes
• 2 * 2 tablespoons granulated sugar
• 1/2 * 1/2 cup unbleached all-purpose flour
• 1/2 * 1/2 cup shelled, roasted unsalted pistachios, finely chopped
• 3 * 3 tablespoons heavy cream
• * Finely grated zest of 1 lemon
• 1/2 * 1/2 cup olive oil plus more if needed
• 1/4 * 1/4 cup confectioners sugar

Details

Servings 6

Preparation

Step 1

Instructions

In a small skillet, heat sesame seeds over medium heat, frequently shaking pan back and forth over flame, until seeds are lightly golden, about 3 minutes. Transfer seeds to a large bowl.

In a large skillet, heat 1/2 tablespoon of melted butter over medium heat. Add pears and sugar; cook, stirring occasionally, until pears are softened, 5 to 7 minutes.

Add flour, pistachios, cream and zest to bowl with sesame seeds; stir to combine. Add pear mixture and stir to combine.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with some butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- x 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a baking sheet. Repeat to make 48 triangles (you may have a little butter leftover).

In a 12-inch nonstick skillet, heat oil over medium-high heat. Fry triangles in batches until golden, 1 to 2 minutes per side, adding more oil as needed. Transfer triangles to paper towels to drain, then transfer to serving plates and dust with confectioners sugar. Serve warm or at room temperature.