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Pear and Apple Phyllo Crisp

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We were intrigued by a recipe for

pear and apple phyllo crisp

spotted on the last page of the October

Martha Stewart Living

magazine. The recipe's not online yet, but should be arriving shortly - when the magazine is no longer on newsstands. 


Since the recipe calls for sheets of store-bought frozen phyllo dough it's pretty quick to throw together. 

After preheating the oven to 400 degrees, you combine ½ cup of chopped pecans, with 1/3 cup plain breadcrumbs, ¼ cup sugar and a ½ teaspoon ground cinnamon. 
 
More after the jump.

Next, line a baking sheet with parchment paper and place the first thawed phyllo sheet on top. Brush with melted butter and sprinkle with pecan sugar mixture. Then repeat with another phyllo layer. 

Martha says to use six sheets of phyllo in total. We only used four. The amount of the pecan sugar mixture was a little skimpy, we found, to top two more phyllo layers. In fact I would probably double the amount of pecan mixture she suggests next time because the pecans, sugar and cinnamon dusted spots were the most flavorful bites in the finished crisp and we would prefer to be more heavy-handed with it next time around. 

When you've put the last phyllo layer on top and brushed with melted butter, you then take sliced apples and pears and arrange them in a single layer. Brush with more melted butter and sprinkle with sugar and cinnamon. Bake until golden brown approximately 30 min (rotating sheet once mid-way during baking). 

The finished crisp was buttery and not overly sweet and would be great for brunch, or served after dinner with a scoop of vanilla ice-cream on top. Now if only the air would turn a little crisp and we could reach for a sweater.

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