Ingredients
- 2 medium pears, peeled and chopped
- 1/4 cup pear nectar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons butter
- 1/2 teaspoon grated lemon zest
- 1/8 teaspoon ground allspice
- Dash salt
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons water
- 1/2 cup chopped dried figs
- 1/2 cup Mascarpone cheese
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon vanilla extract
- 16 sheets frozen phyllo dough, thawed (14-inch x 9-inch sheet size)
- 1 cup butter, melted
- 1 cup finely chopped black walnuts, divided
- 2 tablespoons coarse sugar
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