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