Guava and Manchego Phyllo Pouches with Passion Fruit Syrup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1 cup 1/4-to 1/3-inch cubes guava paste (about 7 ounces) | 1 cup 1/4-to 1/3-inch cubes Manchego cheese (about 4 ounces) | 1/2 cup sliced almonds, toasted |
| 1/2 teaspoon vanilla extract | 9 tablespoons sugar | 1 tablespoon ground cinnamon |
| 3/4 teaspoon cayenne pepper | 9 12x8-inch sheets fresh phyllo pastry or frozen, thawed | 1/2 cup (1 stick) unsalted butter, melted |
| Passion Fruit Syrup: 1 cup water | 1 cup sugar | 1/2 cup passion fruit pulp (from about 7 ripe passion fruits) |
| 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. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 1-1/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. |
| 3 | Combine all ingredients in heavy small saucepan. Bring to bowl over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1-1/2 cups, about 15 minutes. Transfer to bowl, cover, and chill. |