Chocolate Phyllo Purses Recipe - Cooking Index
Chocolate Phyllo Purses Recipe - Cooking Index
| 6 | Phyllo dough sheets | |
| 4 tablespoons | 60ml | Unsalted butter - melted |
| 8 oz | 227g | Bittersweet chocolate |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 2 cups | 474ml | Raspberries |
| 2 tablespoons | 30ml | Framboise, raspberry or other liqueur |
| 2 tablespoons | 30ml | Water |
Preheat oven to 350 degrees.
On a work surface lay out 3 sheets of phyllo dough, brushing lightly with butter in between sheets. Cut stacked sheets into four squares. Place 1-ounce of chocolate in the center of each square. Gather the four corners of the phyllo square up around the chocolate and twist together to form a "purse". Repeat process for each square and then the remaining phyllo sheets and chocolate. Transfer the purses to a baking sheet. Brush purses with remaining butter and sprinkle with granulated sugar. Bake for 10 minutes or until golden brown.
In a blender combine the raspberries, liqueur, and water and process until smooth. Add additional water, if necessary, to achieve desired consistency. Pass the puree through a sieve to remove the seeds.
Serve the phyllo purses warm with the raspberry puree.
This recipe yields 8 purses.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8853 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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