Turkish Spiced Pear & Walnut Phyllo Crisps with Whipped Labneh

Ingredients

• 2 medium ripe pears, peeled, cored, sliced thin
• 1/2 cup raw walnuts, roughly chopped
• 4 sheets phyllo dough sheets, thawed if frozen
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp raw honey, unfiltered
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom, freshly ground preferred
• 1 pinch ground clove
• 3/4 cup labneh (strained yogurt), full-fat, plain
• 1 tbsp pomegranate molasses, unsweetened
• 2 tbsp pomegranate arils, fresh
• 1 pinch sea salt

Instructions

1. 1

   Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.

2. 2

   In the same skillet, add 1 tbsp olive oil over medium-high heat. Add pear slices and sauté for 4-5 minutes until edges caramelize slightly. Sprinkle with cinnamon, cardamom, and clove. Drizzle with 1 tbsp honey and toss gently. Remove from heat.