3 firm pears, peeled and sliced
150g of nuts
150g of clarified butter
2 tablespoons of honey
Lime juice from 1 lime
2 tablespoons of mascarpone cheese
1 pinch of cinnamon
2 pinches of freshly ground black pepper
1 tablespoon of sesame seeds
16 sheets of phyllo dough
3 firm pears, peeled and sliced
150g of nuts
150g of clarified butter
2 tablespoons of honey
Lime juice from 1 lime
2 tablespoons of mascarpone cheese
1 pinch of cinnamon
2 pinches of freshly ground black pepper
1 tablespoon of sesame seeds
16 sheets of phyllo dough
Cook the pear slices over low heat, with 3 tablespoons of clarified butter, lime juice, cinnamon, and honey
When the slices are translucent, add the black pepper and let it cool
Meanwhile, finely chop half of the nuts
Dry-fry the chopped nuts in a pan and mix with the mascarpone cheese and cinnamon
Butter a 20x15cm baking dish and line with 8 sheets of phyllo dough, brushed with clarified butter
Cover with the nut and cheese mixture
Halve the pears and arrange slices on top of the pastry
Finely chop the remaining nuts and sprinkle over the pears
Cover everything with the remaining phyllo dough sheets, brushed with clarified butter
If desired, make cuts in the top layer before baking, dividing the tart into 6 or more portions
Bake until the surface of the baklava is well caramelized
Serve warm.
