Step 1
Melt butter in a medium frying pan over medium heat. Add onion and cook until soft and golden; about 20 minutes.
Step 2
Increase heat to medium-high and stir in pears, rosemary, and salt; cook for an additional 10 minutes. Stir in Redpath® Dark Brown Sugar and cook, stirring often, until sugar has melted and pears are golden; about 2-3 minutes. Remove from heat and let mixture cool. Once cooled stir in almonds.
Step 3
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 4
Working with one sheet of phyllo pastry at a time, keeping the rest covered, brush with melted butter. Place another sheet directly on top, brush with butter and top with a third phyllo sheet. Using a sharp knife slice layered pastry into 12 even squares.
Step 5
Place 1 heaping tbsp (20 g) of pear filling in the center of each pastry square, and top with ½ tsp (4 g) of goat cheese. Lightly brush the edges of each cut square with butter, bring corners together and pinch in the center to seal and form a parcel. Place on prepared baking sheet.
Step 6
Repeat with remaining phyllo sheets.
Step 7
Place in preheated oven and bake until golden; about 10-12 minutes. Let cool slightly then place on a wire cooling rack; serve warm or at room temperature.
*Turn this into a sweet treat by omitting the onions and stirring 2 tbsp (25 g) of Redpath® Dark Brown Sugar and 1 tsp (3 g) cinnamon into the goat cheese; assemble like original recipe.
*Any leftover pastry can be re-rolled and wrapped in plastic wrap and either stored in the fridge for 1 week or freezer for 3 months.
