0 hours 5 mins
0 hours 10 mins
0 hours 15 mins
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15 Mini Phyllo cups
1 Fresh pear, chopped small dice
1 Tsp. Butter
3 Tbsp. Macadamia nuts, chopped
Pinch Kosher salt
Pinch Flaky salt to finish (optional)
Aerosol whipped cream (optional)
1) In a nonstick skillet, sprayed with cooking spray, add the butter. When melted, add one tablespoon of the vinegar and let cook for about a 30 seconds, stirring constantly.
NOTES: These balsamic pear and macadamia bites are easy to make and the perfect little bite when you have a craving for something sweet. You get the sweetness from the fruit, the crunch from the nuts and crispy phyllo shells and the smooth creamy sweetness from the whipped cream. The balsamic vinegar is a fabulous surprise. Just the slightest tang is left after cooking it down with the butter and its infused flavors of pear and cinnamon just get reinforced in the dish. I love these on a buffet or as part of a dessert course offering. Those watching their sugar or calorie intake have an option with these and won’t be missing the larger more decadent portions. These work great at brunch and on holiday dessert tables too.
I love these since portion control is built right in. The phyllo cups are low on calories and sugar and this little one or two-bite dessert hits the spot. I buy the phyllo cups in the freezer section with other pastry doughs and desserts. They are great to have on hand and you can fill them with anything so I always have a couple of boxes in the freezer. They come 15 to a box so one box is great for this recipe. If I’m serving these as individual desserts, I’ll serve 3 or 4 per person.
When it comes to the pear, I like an anjou for this which is firmer and stands up to the cooking without turning to mush. You can certainly use any pear you like, but a firmer one that isn’t to ripe is perfect for this dish. FYI: apples make a great substitution in these bites. Since I’m using a cinnamon and pear infused balsamic vinegar, I used pears. But feel free to switch it up.
No specialty balsamic in the house? No problem. Just use regular balsamic. It will work just fine.
You can certainly make the filling ahead of time and keep it in the refrigerator covered until ready to assemble and serve. You can serve it cold, room temperature or slightly warm…your choice. I like to crisp up the shells right before serving but you could do that a couple of hours a head of time and assemble about an hour ahead of serving. More than that and you risk the shells getting soggy.
Also, don’t add the whipped cream until you are ready to serve. Note: feel free to omit the cream or use homemade whipped cream or even a store bought topping.
If you like this easy t make dessert, be sure to try some of my other favorites: