| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 30 pieces |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 30 pieces |
Ingredients
- 1 pound bacon, chopped
- 1 Vidalia or sweet onion, chopped
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 pears, peeled, cored and diced
- 1/2 cup raisins
- 2/3 cups walnuts
- 2 boxes frozen mini filo shells, defrosted (15 each)
- 1/2 cup orange juice
- 1/4 sugar
- 1/4 cup honey
Instructions
- In a skillet, fry the chopped bacon until crisp then transfer with a slotted spoon to a paper towel lined plate. In the same skillet saute onions, adding a sprinkle of salt and pepper to season. Remove the onions with a slotted spoon, and pile over the bacon.
- Using the same pan, add the butter and let it melt, but not brown. Stir in the pears and saute over medium-high heat to slightly brown, but remove before they become soft, about 5 minutes.
- Transfer the pears to a bowl and add bacon, onions and raisins; set aside.
- With a paper towel, wipe out the pan and add the walnuts. Stir and toss the walnuts to toast them and then remove when they become fragrant. Cool slightly, then chop and add to the bowl with the pear mixture.
- Put the mini filo shells in the cups of 2 mini cupcake pans. Add 1 teaspoon of the bacon mixture to each shell.
- In a saucepan over medium-high heat, add the orange juice, sugar and honey. Bring to a boil then lower the heat and cook until it reduces and becomes slightly thick, about 10 minutes. Pour 1 teaspoon of syrup over each cup and allow it to soak in, then repeat with another teaspoon.
- Refrigerate at least 1 hour or overnight. Serve at room temperature or serve warm by putting the pans in a preheated 250 degree F oven, about 20 minutes. Transfer to a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 327 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 384 mg |
| Serving Size | 1 of 18 servings |
| Calories | 327 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 384 mg |
Reviews
I made this recipe for a football watching party at our home and it turned out well. It was received with compliments by everyone and one of our guests asked if they could take home extras. HOWEVER, after I added the filling, I cooked the filo shells for 15-20 minutes (not sure on exact time) at 350 degrees until the shells were crispy and flaky and the filling was warm throughout. THEN, I added the syrup and let the bites sit for 10-20 minutes before serving. I cannot imagine that these would be good without baking the bites prior to adding the syrup. Without baking, I imagine everything would turn out a gloppy mess as described by the other reviewer.
One star is not low enough for this recipe. To be honest, it was gross. All of the moisture in the mix made my filo shells soggy. I didn’t even make a full recipe, and I had TONS of leftovers. It was a waist of time, money, and most importantly, bacon. I have lost faith in Sunny after this recipe. I have tried several other recipes of hers, and i dislike them all. Do not waist your time and bacon on this recipe.