1 Review

Yummy! I made this into a pastry by using Pie Crust 101 rather than phyllo sheets. I also used pecans in lieu of walnuts. The flavors of prunes and pears blend wonderfully together and the lemon juice adds just the right amount of zing too. The apricot glaze is soooo good (we recommend doubling it)! I didn't strain the sauce, and we enjoyed the bits of apricot that way (I used sugar free jam). Next time, (yep, this is a keeper!), I will make this into a pie (omitting the breadcrumbs which we felt it didn't need). Thanks for sharing this delicious recipe. :)

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2Bleu May 14, 2009
Prune and Pear Torte Slice