Guava And Manchego Phyllo Pouches With Passion Fruit Syrup
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Almond (sliced, toasted)1 tsp
Vanilla Extract9 tbsps
Sugar1 tbsp
Ground Cinnamon3 tsp
Cayenne PepperDirections:
1
Transfer to small baking sheet
2
Toss first 4 ingredients in medium bowl to combine
3
Cover filling and chill until ready to use, up to 1 day
4
Stir sugar, cinnamon, and cayenne pepper in small bowl
5
Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying
6
Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture
7
Repeat 2 more times to make 3 layers
8
Cut rectangle in half crosswise, making two 6x8-inch stacks
9
Place scant 1/3 cup guava filling in center of each stack
10
Gather sheets around filling to form pouch
11
Brush pouches with butter
12
Transfer to small baking sheet
13
Repeat with remaining ingredients to make 6 pouches total
14
Sprinkle with some of remaining sugar mixture
15
(Can be made 1 day ahead
16
Cover with plastic and refrigerate
17
) Preheat oven to 350°F
18
Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes
19
Transfer to plates
20
Spoon syrup alongside; serve phyllo pouches warm
21
Toss first 4 ingredients in medium bowl to combine
22
Cover filling and chill until ready to use, up to 1 day
23
Stir sugar, cinnamon, and cayenne pepper in small bowl
24
Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying
25
Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture
26
Repeat 2 more times to make 3 layers
27
Cut rectangle in half crosswise, making two 6x8-inch stacks
28
Place scant 1/3 cup guava filling in center of each stack
29
Gather sheets around filling to form pouch
30
Brush pouches with butter
31
Repeat with remaining ingredients to make 6 pouches total
32
Sprinkle with some of remaining sugar mixture
33
(Can be made 1 day ahead
34
Cover with plastic and refrigerate
35
) Preheat oven to 350°F
36
Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes
37
Transfer to plates
38
Spoon syrup alongside; serve phyllo pouches warm
39
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano
40
Com
41
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano
42
Com