Store-bought filo shells deliver the right amount of crispness in a tiny fraction of the time of making pastry from scratch and rolling a traditional strudel. Here an almond topping echoes the nuts in the classic but provides a lot more crunch.
makes 30
dairy-free
1. Put the cherries and 2 tablespoons water in a microwave-safe small bowl and microwave on high for 1 minute. Stir and repeat until the cherries have softened, about 2 minutes total. Let stand until the water is absorbed and the cherries have cooled to room temperature, then chop the cherries.
2. Meanwhile, position a rack in the center of the oven and preheat to 375°F. Line a half sheet pan with parchment paper. Arrange the filo shells on the pan, spacing them 1 inch apart.
3. Combine the pear, cherries, apple pie spice, and 1 tablespoon sugar in a medium bowl and gently stir together. Whisk the egg white in another medium bowl until foamy. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar dissolves. Gently fold in the almonds.
4. Divide the pear mixture among the shells, pressing gently to fill any gaps. Divide the almond mixture among the shells, gently spreading it in an even layer over the pear mixture, all the way to the edges.
5. Bake until the almond tops and pastry bottoms are golden brown, about 25 minutes.
6. Transfer to a wire rack and cool completely.
The cups are best the day they’re made but will keep in the refrigerator for up to 3 days.