it kicks off 8 pm in Australia which is 4 am for me 🙂
so you’ll know i’m sound asleep when you first come to call, but will catch up with you later for sure.
whatever your fave tea flavour, the kettle is on and i’m happy you’re here !
i sooo wanted to offer something special for each of you on this blog hop!
something special for you and from me.
something special from my ‘home and native land’.
hoping you like my choice!
it’s got maple leaves ~ yay!
and maple syrup ~ woohoo!
and gorgeous autumn ripe pears!
it’s from my amazing friend Jana of Cherrytea Cakes
[same play on charity as my Faith Hope Cherrytea]
who bakes for ~ yes ~ charity!
i am sooo hoping this may be a day of blessing and EnJOYment for you 🙂
thank you for visiting !…
Maple Pear Pies:
5 pears, peeled, cored, and chopped
2/3 cup pure maple syrup
2 T. arrowroot powder, corn starch, or flour
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 tsp freshly ground nutmeg
2 T. unsalted butter, cut into 8 pieces
4-6 sheets phyllo dough
4 T. unsalted butter, melted
vanilla sugar (or cinnamon sugar)
Preheat the oven to 425. Combine all the pie filling ingredients except the butter in a large bowl. Divide amongst 8 ramekins, topping each with a piece of butter. Bake until bubbly, about 20 minutes.
To make the crust, roll out phyllo dough brushing melted butter between each layer, and occasionally sprinkling vanilla sugar in between the layers. Continue this process until the phyllo dough is four to six sheet thick. Cut into rounds the same size as your ramekins, and place on top of the bubbling fruit.
Continue to bake for about 12-14 minutes, or until the phyllo has turned golden-brown. Serve warm.
PLEASE EnJoy the blog hop at the following,
beginning with my friend Amy, our host ~