Phyllo Wrapped Pears Filled with Ice Cream

Phyllo Wrapped Ice Cream Stuffed Pears 

Serves 4 

4 medium pears 

1 pint good quality ice cream, softened (I used vanilla bean, but any flavor will do) 

1 box phyllo dough, thawed 

cooking spray or 2 tablespoons melted butter 

1 teaspoon sugar 

1/2 teaspoon cinnamon 

baking twine 

caramel sauce (I used Trader Joe's salted caramel sauce - yum!) 

fresh mint for garnish (optional) 

Cut 1" off the tops of pears. Use a melon baller to scoop out the core and make a hole for the ice cream. Use a small spoon to fill each pear with ice cream. Place the pear top back on and wrap tightly with plastic wrap. Freeze overnight or at least 4 hours. 

Preheat oven to 500 degrees F. Lay 5 sheets of phyllo dough on the counter on top of each other. Cover the phyllo you are not working with with a damp paper towel to keep it from drying out. Spray each layer of dough with cooking spray, or brush with butter and sprinkle with sugar and cinnamon. Trim the dough to an 8 to 10" square for each pear. Unwrap frozen pear and place on the center of the dough square. Wrap dough up and around the frozen pear. Secure with a piece of baking twine. Continue wrapping the pears until all have been used. Immediately bake on a cookie sheet for about 3 minutes, until the dough is golden brown all over. Watch carefully so the dough does not burn. Remove from oven and allow pears to defrost 5-10 minutes longer so that pears are no longer too hard to cut into. Serve with caramel sauce. Garnish with fresh mint. 

Recipe from the kitchen of