Prepare the Phyllo Rounds:
Preheat the oven to 350°F (175°C). Brush each phyllo sheet with melted butter and sprinkle lightly with cinnamon sugar.
Stack in layers of 2-3 sheets for sturdiness, then cut into rounds. Bake on a lined sheet for 8-10 minutes or until crisp and golden. Set aside.
Make the Salted Caramel Whipped Cream:
Whip the heavy cream until soft peaks form. Gently fold in salted caramel sauce until smooth and airy.
Assemble the Tower:
Place a phyllo round on a serving plate, add a dollop of caramel whipped cream, and layer with poached pear slices. Repeat for 2-3 layers, finishing with a cream layer on top.
Add Toppings:
Arrange fig slices on top, drizzle with warm caramel sauce, and sprinkle with crushed pecans.
Garnish with fresh sage for a festive touch.
Details:
Prep Time: 20 minutes
Bake Time: 10 minutes
Servings: 4 towers
Calories: Approx. 320 per tower
