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CHOCOLATE-CHERRY PURSES Make it Fabulous with Fillo Recipe Contest Entry Ingredients
2/3 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup canned tart cherries, well drained and coarsely chopped
1/4 cup semi-sweet chocolate chips
8 ounces cream cheese
1/2 cup pecans, chopped
1/2 teaspoon white pepper
24 sheets Athens® Fillo dough (9” x 14”), thawed
5 tablespoons butter, melted In a large bowl, combine sugar, brown sugar, cinnamon, cherries, chocolate chips, cream cheese, pecans and pepper until well combined.
Layer three sheets of phyllo on the work surface with butter. Cut the phyllo stack in half horizontally. Put a tablespoon of fruit filling in center. Bring up the edges of the phyllo to form a purse-shaped packet.
Place phyllo purses on an ungreased baking sheet about one inch apart and brush with melted butter. Repeat to form 16 purses, placing approximately 1-inch apart on the baking sheet. Bake in preheated 375°F oven for about 10 minutes or until golden brown.
Yield: 16 purses
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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