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Parve
Easy
1 Hour
Diets 
These gorgeous galettes are a sweet finishing touch.
Yield: 18 mini galettes
8 pears, peeled and sliced or cubed
2 cups frozen cranberries
1 cup sweet red wine, such as Jeunesse Cabernet Sauvignon
1 teaspoon Gefen Cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg (optional)
12 sheets phyllo dough (12×17-inch), defrosted according to package directions
1/3–1/2 cup oil, such as Gefen Canola Oil,for brushing
Turbinado sugar, for sprinkling
Place pears, cranberries, wine, and spices in a pot. Bring to a boil over medium heat.
Simmer, stirring often, for 20 minutes, or until pears are tender and mixture is thick.
Preheat oven to 400 degrees Fahrenheit.
Place one phyllo sheet on a Gefen Parchment Paper. Brush with oil and top with another phyllo sheet.
Continue brushing with oil and adding sheets until you have a stack of four phyllo sheets.
Cut phyllo stack into six equal squares. Spoon some pear mixture in center of each square. Gather phyllo around filling to form a galette. Brush edges with oil and sprinkle with turbinado sugar.
Carefully transfer parchment paper to a baking pan. Bake for 20 minutes, until golden brown.
Serve warm. If desired, sprinkle with additional turbinado sugar before serving.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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