Purses:
4 medium pears, firm but not hard pears, peeled and cut into 1/2 inch cubes
8 ounces butter
1 tablespoon flour
1/2 cup sugar
1/2 teaspoon cinnamon
4 sheets phyllo dough, defrosted
1 tablespoon powdered sugar for dusting

Sauce:
1 cup heavy cream
1 vanilla bean, split lengthwise
1 large egg yolk
1/2 cup sugar

Remove phyllo dough from package and place on a cutting board. Peel off about 4 layers and place flat on the cutting board. Return remaining phyllo to the package and refrigerate. Cut phyllo dough with with a large knife into 4 equal 10 inch squares. Place squares on top of one another, creating one stack and cover with a damp cloth.

Melt remaining butter in a saucepan. Remove 4 layers of phyllo dough and place flat on the cutting board, always making sure to cover the remaining sheets with the damp cloth. Using a pastry brush, liberally brush both sides of the phyllo sheets with butter. Use care when turning the sheets over. Spoon 1/4 of the pear mixture into the center of the dough. Bring corners of the dough together and pinch just above the pear mixture. Carefully transfer purse to a baking pan. Repeat with remaining dough, for a total of 4 purses.

Bake for 10 minutes or until golden. Remove from oven and let cool.

Heat cream and vanilla bean over medium heat in a saucepan and reduce by one quarter. Place egg yoke in a small bowl and pour 1/2 of the hot cream over the yolk. Stir quickly. Return egg yolk mixture back into the cream and stir. reduce heat to low and cook, stirring continuously for 1 minute. Add sugar, stir, and strain into a sauceboat.

To Serve:
Dust purses with powdered sugar. Using a metal spatula, place on dessert plates and serve with vanilla sauce.

For the lovely presentation in the photo, simply cover the bottom of an individual dessert plate with sauce, Dust the purse with powdered sugar and place on top of the sauce. Lightly Dust the sauce, not the plate, with cinnamon.