- pears - 4 pieces
- Lemon - 0.5 Pieces
- Ghee (butter) - 30 Grams
- walnut kernels - 100 Grams
- powdered sugar - 4 Art. spoons (2 tablespoons for pears, 2 - for walnuts)
- sheets filo pastrys - 6 Pieces
- French custard - - To taste
- butter - - To taste
Peel the pears completely, cut into small cubes, pour lemon juice. In a frying pan, melt melted butter, then add pears. Fry until they turn brown, then add 2 tablespoons of powdered sugar. Fry for a few more minutes, stirring occasionally until they become caramelized. Set aside. Finely chop the walnut. In a frying pan on high heat, put the nuts and 2 tablespoons of powdered sugar. Interfere as soon as the sugar begins to melt, continue until the nuts become caramelized. Set aside. Take half the leaf of filo pastrys and fold in half to make a long stripe. Spread a tablespoon of pear + walnuts at one end of the strip. Minimize the dough into a triangle. There should be a piece of dough on the tip. This slice should be greased with water or egg whites and seal the envelope. Do this with all 6 leaves of the dough. It should turn out 12 envelopes. Immediately before serving, fry the envelopes to a golden brown on both sides. Serve on a plate. 3 envelope for each guest, decorate with the remaining pears and nuts, and surround with custard, for example.
Servings: 4