A few years ago, I went through a phyllo phase. We’re talking about Chicken Pot Pies with a phyllo pastry top. Apple turn overs made with phyllo. Oh, and phyllo wrapped brie. All within a couple weeks of one another. Pear Phyllo Crisp was something I made with my left over phyllo pastry.
Now after researching and writing our last blog, For the Love of Pear, I thought, why not pull out one of my favorite pear dessert recipes and give it a Sum-m! twist! We’re replacing phyllo with spring roll wrappers!
Now since we discussed 3 different types of pear in the last blog (Anjou, Bartlett, and Bosc), we figured, why not make 3 different crisps. You can see how they differ in shape and size.
Here’s what the recipe calls for (adapted from the version posted on Extra Chewy)
½ cup finely chopped pecans
1/3 cup plain breadcrumbs
¼ cup sugar + 1 tbsp
½ teaspoon ground cinnamon + 2-3 pinches
6 squares of fresh spring roll wrapper/pastry (or thawed from frozen)
½ stick of unsalted butter melted
1 pear – thinly sliced.
Important notes on buying spring roll wrappers
Every commercially available spring roll wrapper is different and the results may vary. Make sure you pick up the ones in the deli or frozen section. They may also be known as “spring roll pastry”. Also, there is a difference between Vietnamese spring roll wrapper and the Chinese spring roll wrapper. Vietnamese spring rolls are made with rice paper and are not the type of wrapper we want to use for this recipe. The ones we used in this recipe are what Sum-m! uses for their spring rolls.
- Preheat oven to 400F.
- Combine pecans, breadcrumbs, sugar and cinnamon together in a bowl.
- Combine the 1tbsp of sugar and 2 pinches of cinnamon in 2nd bowl.
- Line a baking sheet with parchment paper.
- Place 1 square of spring roll wrapper on the parchment, *brush butter ALL OVER the wrapper, sprinkle pecan mixture evenly over the top, and place the next square on top of the mixture and repeat from * until you have 1 square of wrapper left.
- Top with the last square of spring roll wrapper and brush with more butter. Slice the pear about 3mm, or as thin as you can without cutting yourself. If you have a mandolin, that would be best.
- Remove the seeds and arrange the slices in a single layer on the spring roll wrapper. If your wrapper fits 2 – 4 slices of pear, place another slice with a bit of space between them so you can cut around it. If your wrapper is small in size, create another tower of wrapper (Step 4 and 5) to create individual sized crisps!
- Brush the top of the pear with whatever butter you have left and sprinkle with the sugar and cinnamon mixture.
- Bake, rotating sheet ½ way through until the wrapper is golden brown and the pear is soft, about 20 minutes. Check your crisp at the 10 minute mark, if it’s not golden, leave it in the oven for another 5 minutes. Baking it for too long may result in a burnt flavor in the pecan and breadcrumb
- Remove it from the oven and let it stand for a minute before cutting/serving.
There you have it! Give the recipe a try. Switch out your traditional apple pie for this Pear Crisp this Thanksgiving holiday!