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© Meredith Corporation. All rights reserved. Used with permission.
In a medium nonstick skillet, melt butter over medium heat. Add pear, plums (or dried plums), honey and cardamom (or ginger); cook and stir for about 5 minutes or until fruit begins to soften. Remove from heat; let stand about 30 minutes or until cooled to room temperature. Stir in pistachio nuts.
Preheat oven to 375°F. Line a baking sheet with foil; set aside. Unfold phyllo dough; remove 1 sheet. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with cooking spray. Place a second sheet on top of the first; lightly coat with cooking spray. Top stack with a third sheet and lightly coat with cooking spray. Cut the phyllo stack in half crosswise to form two 9-by-7-inch rectangles. Repeat with the remaining phyllo dough.
Divide the fruit mixture among the phyllo rectangles, placing the fruit in center of each rectangle. For each bundle, bring the 4 corners of a phyllo rectangle together; pinch gently and twist slightly to make a bundle. Place on the prepared baking sheet. Lightly coat the tops of the bundles with cooking spray.
Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack; cool slightly. Serve warm or cooled to room temperature.