Pear and Raspberry Phyllo Flowers

Ingredients

• 1.3 lb pears cored peeled very thin sliced into wedges
• 12  raspberries 
• 0.5 cup butter unsalted melted
• 4 tablespoons tsp vanilla sugar 

Equipment

• baking sheet
• baking paper
• oven
• plastic wrap
• kitchen towels
• spatula

Directions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Cut stack of phyllo sheets lengthwise into 4 equal stacks.
3. Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).
4. Remove 3 strips from 1 stack and place separately on a work surface, then brush each strip with butter. Gather and pleat the long side of each strip to form a 3-inch ruffled fan.
5. Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet. Make 3 more circles in same manner and arrange on remainder of baking sheet.
6. Sprinkle each circle with 1/2 teaspoon sugar.
7. Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/2 teaspoon sugar. (Each flower will have 3 layers of ruffles.)
8. Arrange pear slices in 1 slightly overlapping layer on phyllo flowers, leaving a 1-inch border.
9. Place 3 raspberries in center of each flower.
10. Sprinkle fruit with remaining 2 tablespoons sugar.
11. Bake flowers in middle of oven until phyllo is golden, 18 to 20 minutes. Using a wide spatula, carefully transfer to a rack to cool.