This pastry isn’t pretty. In fact, I’m pretty sure it borders on “reject,” but it is so simple and so delicious that I love it anyhow.
Full disclosure: I don’t know whether to call it a tart or a pastry or what, since it lost all semblance of neatness or shape when I pulled it out of the oven. Maybe I was a little bit too impatient, and should have let it cool before scooping it onto a plate. Maybe it just didn’t want to be pretty.
Red Pear and Phyllo Dough Delicious Mess
2 sheets phyllo dough
medium-sized red pear
2 tbsp sugar
1 tbsp butter
dash of cinnamon
Preheat the oven to 350.
Slice the red pear to just-slightly-thicker-than-paper thickness on a mandoline. If you’re skilled enough to thin-slice the pear with a knife, do that instead (and go ahead and feel good about it because I certainly can’t!).
Place the sugar and butter in a microwave-safe bowl, and nuke for about 30 seconds or until the butter is melted. Shake in just a small dash of cinnamon, and stir together until you have a well-blended, light brown sugary paste.
Stack the two sheets of phyllo dough on top of each other, on a foil-lined baking sheet. Place pear slices along one of the short edges of the dough sheets, and layer them along the edge, two “rows” deep. Spoon the sugar-cinnamon-butter mixture on top, and fold the dough over like a soft taco. Or roll it…folding just makes it have a neat edge that will not matter once it falls apart!
Slide the baking sheet into the oven, and bake until the dough is golden-browned, approximately 10-15 minutes. It’s probably a good idea to let the pastry cool for a few minutes, but I’m too impatient to tell you whether that has any effect.
Using a spatula and a fork, move the still-warm pastry onto a plate, mangling it as much as you like (because how it tastes is important, not how it looks, right?).
Serve warm, whipped cream or ice cream optional.
I think I put cinnamon and sugar in this because the red pears look so much like apples, and I may have had apple streudel on the brain. It’s a combo I’m happy with, and the messy-apple-streudel look is totally the next trend in food styling. Eh? Eh?