Filo pastry tartlets stuffed with pears and bacon – fine a way to please your guests with an unusual taste appetizer. Mix fried pears with raisins, crispy bacon, fried onions and walnuts, lay in puff baskets and pour sweet orange-honey sauce. So contrasting the ingredients give the appetizer an unexpectedly delicious taste and nice texture. Yes, and cooking them is simple enough that helps out if you organize a big buffet. друзьями: 
Time: 1hour. 30 min. Difficulty: easy Amount: 30 tartlets in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pears, peeled and core, chopped cubes
- 2 packs (15 pcs each) of frozen tartlets from filo pastry, defrost
- 450 gr chopped bacon
- 1 sweet onion, chopped
- 1 tbsp. l (15 gr.) Butter
- 0.5 tbsp. raisins
- 2/3 Art. walnuts
- 0.5 tbsp. orange juice
- 1/4 Art. Sahara
- 1/4 Art. honey
Recipes with similar ingredients: pears, walnuts, filo dough, bacon, Orange juice, honey, sweet onion, raisins, syrup
Recipe preparation:
- Fry chopped bacon in a pan until crisp and transfer it with a slotted spoon to a plate covered with paper towels. In the same pan, fry the onions, salt and pepper. Using a slotted spoon, transfer the onion to the bacon.
- In a tighter pan, add butter and melt, do not frying it. Sprinkle pears and sauté over moderate heat. until light crust, but do not let them soften, about 5 minutes.
- Transfer the pears to a bowl and add the bacon, onion and raisins.
- Wipe the pan with a paper towel and add walnuts. Fry them by stirring and shaking the pan, and lay out when aroma will go. Cool slightly, then chop and pour into a bowl of pears.
- Put filo tartlets from the dough into 2 cells for cupcakes. Add 1 tsp to each tartlet. toppings.
- In a stewpan, mix orange juice, sugar and honey. Bring to boil over moderate heat, then reduce heat and simmer, until part of the liquid evaporates and the syrup becomes a little thick, about 10 minutes. Pour 1 tsp. syrup in each tartlet, wait until it is absorbed, and pour another 1 tsp.
- Refrigerate for at least 1 hour or overnight. Serve tartlets at room temperature or heat them, putting the molds in an oven preheated to 120 ° C for about 20 minutes. Transfer to a serving platter and serve. Tartlets recipe from filo pastry with pistachios.
