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.
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:
Mini Strawberry and Cream Parfaits
Baked Pears and Cinnamon Maple Walnuts
Balsamic Pear and Macadamia Bites
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 15 Mini Phyllo cups
- 1 Fresh pear chopped small dice
- 1 Tsp. Butter
- 1 Tbsp. Patricia and Paul Cinnamon and Pear Balsamic Vinegar
- 3 Tbsp. Macadamia nuts chopped
- Pinch Kosher salt
- Pinch Cinnamon
- Pinch Flaky salt to finish optional
- Aerosol whipped cream optional
Instructions
- 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.
- Add the chopped pear and macadamia nuts. Sprinkle with cinnamon and a pinch of kosher salt. Saute for about 3 minutes until fruit is soft and the fruit and nuts are fragrant. The vinegar will have cooked down and will have become a syrupy glaze with the butter. Stir frequently. Remove from the heat and sprinkle flaky salt. Stir and let cool slightly.
- Meanwhile, crisp up the phyllo cups in a 300 degree F. oven for 5 minutes until crispy. Remove from the oven and let cool for a couple of minutes.
- Fill each cup evenly with the fruit nut mixture. Top with a small swirl of whipped cream. Serve and enjoy.
