Almond and Pear Wraps with Port wineHOJE PARA JANTAR
Filo dough is a shortcut to making flaky pastries for an elegant dessert that would be ideal for a fall dinner party. The filo is cut into rounds and each is filled with pear jam and toasted almonds, then folded into packets and baked until golden brown and fragrant. Here they are served with pomegranate seeds, for bright bursts of color and sweet-tart flavor, and dusted with powdered sugar. You could sprinkle more toasted sliced almonds on top, too.
- Preheat oven to 210 degrees Celsius.
- Slightly toast the almonds in the oven or in a non-stick frying pan. Set aside.
- Roll out a sheet of filo pastry, brush with butter, place another on top and repeat with the remaining sheets.