Guava and Manchego Phyllo Pouches with Passion Fruit Syrup

Ingredients

• 0.5 cup almonds toasted sliced
• 0.8 teaspoon cayenne pepper 
• 1 tablespoon ground cinnamon 
• 6 servings passion fruit syrup 
• 8 inch sheets x8-inch phyllo pastry or fresh frozen thawed
• 9 tablespoons sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
2. Stir sugar, cinnamon, and cayenne pepper in small bowl.
3. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying.
4. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers.
5. Cut rectangle in half crosswise, making two 6x8-inch stacks.
6. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch.
7. Brush pouches with butter.
8. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total.
9. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)
10. Preheat oven to 350°F.
11. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes.
12. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.
13. *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.