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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Combine pears, apples and 1/2 cup sugar in saucepot. Cover and cook over
medium heat, stirring occassionally, until tender, 30 minutes. Uncover and
cook, stirring frequently, until fruits are translucent and juices
evaporate, 20 minutes more. Cool.
Meanwhile heat oven to 375F .
Coat a large cookie sheet with cooking spray. Combine bread crumbs,
cinnamon and 2 T sugar in a small bow. Arrange 1 phyllo sheet on cookie
sheet. Very lightly brush with oil and sprinkle with 1T of crumb mixture.
Stack remaining phyllo sheets one at a time on top, brushing each layer
lightly with oil and sprinkling each layer with 1 T crumbs. Drizzle honey
on top of last layer. With long end of phyllo facing you, using a sharp
knife, cut phyllo crosswise into 2 equal rectangles. Slice each rectangle
into 8 pcs. Bake 8-10 min until golden. Cool.
Place 1 phyllo rectangle on a serving plate and spoon on 2T pear-apple
mixture. Place second rectangle on top and spoon on 2 more T pear apple
mixture. top with third rectangle. Repeat with remaining phyllo and
filling to make 8 napoleons. Serve with strawberry sauce.
Strawberry Sauce:
Puree strawberries with lemon juice in blender.
Contributor: dailyrecipes
Ingredients:
4 Cup(s) pears; peeled, diced
4 Cup(s) golden delicious apples; peeled, diced
4 43/249 Ounce(s) sugar
1/4 Cup(s) plain dry bread crumbs
87/2000 Ounce(s) cinnamon
5 sheets phyllo dough
1/12 Cup(s) vegetable oil
1/8 Cup(s) honey
1 10 oz pkg frozen strawberries in syrup; thaw
2/3 Tablespoon(s) lemon juice |
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