Yield: 24 bars 16 oz. cream cheese, softened 2 Anjou pears, peeled, cored, cubed 1⁄3 cup honey 2 eggs 1 Tbsp. lemon peel, grated 1 1⁄2 cups hazelnuts, toasted, finely chopped 1 1⁄3 cups cranberries, sweetened dried, chopped (6 oz) 3⁄4 cup sugar 1 Tbsp. cinnamon, ground 3⁄4 tsp. cloves, ground 8 oz. phyllo pastry, defrosted (1⁄2 package) 1⁄2 cup butter, melted Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat until blended. Set aside. Mix hazel-nuts, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.