10.27.2011

pear

october2711_1
tart.

This was my first experience using phyllo dough. I learned it really does need to thaw properly. My tarts weren't as pretty as the ones featured in my October Cooking Light, but they tasted delicious. I made one change from the recipe, instead of almonds I used toasted pecans. There is still some dough in the freezer
and a mixed bag of two types of wonderful pears...looks like I'll give it another go this weekend.
 
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2 comments:

Patty G said...

U always make such beautiful ayummy looking desserts!

Miz.November said...

Yes, phyllo has to thaw for sure! If I'm working with it for a while, I also will lay a barely damp dish towel over the un-used portion to keep it from drying out. It helps. Especially when the heat is on in the house!