appetizer, Brunch, Cakes and Desserts, fruit, Recipes, Snack

Mini Filo Shells with Pears, Dried Cranberries and Pistachios


Having a box of filo pastry shells in the freezer, makes it extremely easy to prepare sweet or savory tasty finger food. All that is needed is to quickly crisp the shell in a toaster oven, and fill them with whatever filling you have in mind.
Obviously, the shells can be prepared at home from filo dough, however, as the quality of the store bought ones is quite good, there’s really no good reason to toil on such time-consuming task, especially when only a small quantity is needed.
This time, I’ve decided to use the shells as a base for a buttery pear and dried cranberries filling, topped with pistachios.
Bosc pears, which are sometimes called “Beurre Bosc” (i.e., butter Bosc) for their smooth texture, are perfect for such a preparation, when they are lightly cooked in a mixture of butter and sugar, which enhances their buttery texture, and keeps them crisp and juicy.
A hint of salt, and freshly ground four peppers mix, add a nice balance to the sweet mix, while a small amount of vanilla and crumbled lavender buds add a subtle flowery aroma to the filling.
This tasty and aromatic mixture paired beautifully with the crisp shells, which were perfect for serving along with a cheese board and drinks. They can also make a great addition to any dessert buffet. Try them and enjoy.

* For best results, make sure to use culinary grade dried lavender buds, which can be found at the spice section, or online.
* For more recipes with pears, click HERE.

Makes: 15
Prep time: 10 minutes
Baking time for the shells: 3-5 minutes
Cooking time: 10 minutes

1 box (1.9 oz/ 54 grams) 15 mini filo shells
1 large Bosc pear, firm but ripe
1½ Tbs butter
¼ cup sugar
Dash salt
¼ tsp vanilla
Dash freshly ground four peppers mix
2 Tbs sweetened dried cranberries
¼ tsp lavender buds, crumbled (see notes)
1/3 cup roughly chopped lightly roasted pistachios

  1. Preheat a toaster oven to 350F (175C). Arrange the shells, (straight from the freezer), on a baking pan, in one layer. Bake for 3-5 minutes, just until they are golden-brown and crisp up. Let cool to room temperature.
  2. Peel and core the pear, cut into small cubes and set aside.
  3. In a medium pan, mix the butter, sugar, salt and pepper. Cook over medium-high heat, mixing with a spatula, until the butter and sugar melt together. When small bubbles appear on the edges, add the vanilla and mix well.
  4. Cook for 1-2 minutes, mixing with the spatula, until the mixture thickens a bit, and the sugar just starts to caramelize on the edges.
  5. Add the pear cubes, dried cranberries and lavender. Mix gently and cook for 2-3 minutes, mixing occasionally, until the pear cubes soften slightly, and the butter mixture thickens.
  6. Take off the heat and let cool to room temperature.
  7. Fill the shells with the pear filling, scatter pistachios on top, and serve.

44 thoughts on “Mini Filo Shells with Pears, Dried Cranberries and Pistachios”

    1. Thank you Judi, this filling worked so well. Definitely a keeper.
      These shells are indeed a perfect solution for a quick dessert. I actually was planning on making yours, with peanut butter and chocolate, only realized too late I didn’t have peanut butter at hand… Next time! 🙂


  1. I have never used filo shells, though I think I have eaten tiny desserts made from them. This sounds wonderful, so I plan to add filo shells to my grocery list tomorrow! They are indeed very pretty as well.

    Liked by 1 person

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