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Asian Pear Pastry
By Chef Tom Fraker

Asian Pear Pastry

1/4 cup Dried Cranberries
2 tablespoons Plum Wine
3 sheets Phyllo Dough
1/4 cup Unsalted Butter melted
1/3 cup Dried Coconut Chips lightly toasted
1/4 cup Macadamia Nuts chopped
1 1/2 cups Asian Pears peeled and diced small
1 teaspoon Meyer Lemons zested
1 teaspoon Meyer Lemons juice freshly squeezed
1 tablespoon Granulated Sugar
1 teaspoon Chinese Five Spice
2 teaspoons Ground Cinnamon
1 tablespoon Powdered Sugar for dusting

Place cranberries in a bowl and stir in the wine. Cover and soak overnight.

Preheat the oven to 350ºF. Lay the phyllo sheets out on the table and paint them with the butter. Next stack them on top of each other. Next spread a thin layer of coconut over the sheets.

In a bowl, mix together the nuts and the next 6 ingredients. Add the cranberries and mix well. Place the filling along the long edge of the pastry. If you have any extra, you can use it as garnish later. Roll the dough up as tightly as possible remembering to fold over the ends to seal the pastry.

Place the roll on a cookie sheet covered with parchment paper. Brush the top with melted butter and sprinkle with cinnamon. Bake until golden brown.

When done, remove from the oven and allow to cool. To serve, slice the pastry, plate it and dust it with powered sugar.

Note: For a little fancier presentation, cut the pastry on the bias, plate it, garnish it with some of the filling and dust it with powdered sugar.