Filo dough is a shortcut to making flaky pastries for an elegant dessert that would be ideal for a fall dinner party. The filo is cut into rounds and each is filled with pear jam and toasted almonds, then folded into packets and baked until golden brown and fragrant. Here they are served with pomegranate seeds, for bright bursts of color and sweet-tart flavor, and dusted with powdered sugar. You could sprinkle more toasted sliced almonds on top, too.