Warming spices and Anjou pears combine in a delectable pastry to create Five Spice–Pear Crisps. Five Spice–Pear Crisps pictured with Pecan Pie Brownie Bites.
- 12 tablespoons unsalted butter, melted and divided
- ½ cup granulated sugar
- ¼ cup water
- ¼ teaspoon kosher salt
- ¼ cup heavy whipping cream, warmed
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon vanilla bean paste
- 2 tablespoons unsalted butter, softened
- 1 (16-ounce) package frozen phyllo pastry, thawed
- 4 tablespoons firmly packed light brown sugar, divided
- ¾ cup diced peeled Anjou pears
- ½ teaspoon fresh lemon juice
- Preheat oven to 375°. Brush wells of a 12-well muffin pan with 6 tablespoons melted butter.
- In a medium saucepan, combine granulated sugar, ¼ cup water, and salt. Cook over high heat until sugar turns a light amber color; remove from heat. Gradually and carefully, add warm cream, five-spice powder, and vanilla bean paste, swirling pan to combine. Add 2 tablespoons melted butter, stirring to combine. Transfer caramel to a heatproof bowl. Let cool slightly.
- Fold 12 phyllo sheets each in half, and then fold in half again. Press a folded phyllo sheet into each prepared well. Brush phyllo with 2 tablespoons melted butter.
- Using a sharp knife, cut several 1×¼-inch strips from 2 phyllo sheets. In a medium bowl, toss together phyllo strips, 2 tablespoons brown sugar, and 2 tablespoons melted butter.
- In a large bowl, stir together pears, ¼ cup caramel, and lemon juice. Spoon 2 tablespoons pear mixture into each prepared shell. Top with pastry strips. Brush with remaining 2 tablespoons melted butter, and sprinkle with remaining 2 tablespoons brown sugar.
- Bake until golden brown, 12 to 15 minutes. Let cool for 15 minutes. Using a paring knife, remove crisps from pan. Serve warm with remaining caramel.
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