Pear and Raspberry Phyllo Flowers

• 9 (17- by 12-inch) phyllo sheets (1/2 lb)
• 1 stick (1/2 cup) unsalted butter, melted
• 4 tablespoons vanilla sugar
• 3 firm-ripe pears (1 1/3 lb), peeled, cored, and sliced into very thin wedges
• 12 raspberries

1. Preheat oven to 400F.
2. Line a large baking sheet with parchment paper.
3. Cut stack of phyllo sheets lengthwise into 4 equal stacks.
4. Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).
5. Remove 3 strips from 1 stack and place separately on a work surface, then brush each strip with butter.
6. Gather and pleat the long side of each strip to form a 3-inch ruffled fan.
7. Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet.
8. Make 3 more circles in same manner and arrange on remainder of baking sheet.
9. Sprinkle each circle with 1/2 teaspoon sugar.
10. Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/2 teaspoon sugar.
11. (Each flower will have 3 layers of ruffles.)
12. Arrange pear slices in 1 slightly overlapping layer on phyllo flowers, leaving a 1-inch border.
13. Place 3 raspberries in center of each flower.
14. Sprinkle fruit with remaining 2 tablespoons sugar.
15. Bake flowers in middle of oven until phyllo is golden, 18 to 20 minutes.
16. Using a wide spatula, carefully transfer to a rack to cool.

phyllo sheets, unsalted butter, vanilla sugar, thin, raspberries

Taken from www.epicurious.com/recipes/food/views/pear-and-raspberry-phyllo-flowers-103859 (may not work)