Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Phyllo Dough | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 ripe pears
- 3 tablespoons butter
- 3/4 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 pinch salt
- 1 cup pomegranate seeds (1 large pomegranate)
- 8 sheets frozen phyllo dough
- 1 1/4 cups butter, melted
- Garnish
- powdered sugar
- green colored crystal sugar
- red colored crystal sugar
- 1 package red cake decorating gel
- =
Directions
To make filling: Peel, core, and dice pears.
Place large, heavy saucepan over high heat until very hot.
Melt butter and add pears.
Cook 2 minutes more and stir again.
Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears.
Allow sugar to melt, stirring occasionally.
Bring mixture to boil, then remove from heat.
Strain liquid from pears.
Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency).
Return pears to saucepan, stir to blend, stir in pomegranate seeds.
Cool completely.
Filling can be made up to 1 week ahead and stored in the refrigerator until needed.
To make pastry: Preheat oven to 375 degrees.
Place 1 sheet phyllo on dry, flat surface.
Brush with melted butter, top with next sheet, repeat with a total of 4 sheets.
Return remaining sheets to refrigerator, wrapped in plastic.
Cut pastry in quarters.
Work with 1/4 at a time, leaving others under slightly damp cloth.
Place 1/3 cup filling in center of pastry and form into a square.
Wrap like a package, folding in sides and brushing with melted butter to secure.
Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap.
Continue making packages until you have used all filling.
Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate.
Bake in preheated oven 15 to 20 minutes, or until golden brown.
Cool to room temperature.
Garnish: Transfer to work surface.
Dust each package with powered sugar and decorate with gel to resemble a present.
Sprinkle serving plate lightly with colored sugars, then top with decorated package