Thursday, July 27, 2006
Guiltless Dessert...or breakfast
Last summer I went to a cooking class at a local store, The Everyday Gourmet, with my mom. It was fora guiltless desserts class. If you can't tell, I really like to bake and try to be conscious of what ingredients I use (although I'm not as conscious as some). This class was so enjoyable and I came home with many great recipes. My favorite recipe from that class was one for raspberry pear turnovers. I have not been able to make these until this past Monday.
It was the last meeting for my summer discipleship group. So, I decided that this would be a perfect time to bring out this recipe, as the group is a bunch of girls who would probably like this kind of dessert. So...about an hour before I was supposed to be there I started the cooking. I cut the pears and started cooking the filling. I pulled out the fillo dough from the freezer. Uh oh! Thawing instructions: thaw for 2 hours. RRRRGGGG! I almost got really upset but then my mom, who used her brain unlike what I was doing, suggested defrosting in the microwave. Although this is NOT what you generally want to do with the thin, dry dough that is fillo it worked for the pinch I was in!
All in all I think these turnovers were a great success. I got many compliments and our hostess' husband even had some. The only disadvantage (?) is that these do NOT keep well. I would suggest eating all of them the day you make them or at least by the next day, as the fillo gets really soft and mushy. Maybe serve for dessert and eat for breakfast the next day!!! :-)
Raspberry Pear Turnovers
3 Bartlett pears, peeled, cored, and thinly sliced
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon (I used a little more)
1/8 teaspoon salt
2 Tablespoons water mixed with 2 teaspoons cornstarch
1 cup frozen raspberries (unsweetened), do not thaw
8 sheets (I ended up using more) "country style" phyllo dough, regular dough, thawed following package directions (oops!)
8 teaspoons dry bread crumbs (unseasoned)
1/4 cup confectioners' sugar
1. Preheat oven to 37 degrees F
2. Coat a large skillet with "spray" over medium heat. Saute pears, sugar, cinnamon, and salt, about 5 minutes until tender.
3. Stir water/cornstarch mixture into the skillet, cook 2 minutes or until thickened. Gently stir in raspberries. Remove from heat.
4. Lay single sheet of phyllo on work surface. Coat with "spray" and sprinkle 1 teaspoon bread crumbs on dough. Fold sheet into thirds (I did halves because thirds was too small for me to work with). Place 1/4 cup filling about 1 inch from end of phyllo strip. Fold over 1 corner diagonally to cover filling, forming a triangle. Keep folding flag style (to corner, over, to opposite corner, over, etc). Place on baking sheet and spray tops.
5. Bake at 375 for about 20 minutes.
6. Combine confectioners' sugar with 1/2 teaspoon water, until drizzling consistency. Drizzle over turnovers. Makes 8 (I got more) turnovers.
Per serving: 158 calories, 2 g fat, 2 g protein, 35 g carbs, 3 g fiber, 0 mg cholesterol