FRESH HERB, CHEESE AND BACON BEGGAR'S PURSES
You'll wonder why these elegant appetizers are called beggar's purses the moment you bite into their cheesy, bacon-filled deliciousness.
Provided by My Food and Family
Categories Meal Recipes
Time 47m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Beat first 5 ingredients with mixer until blended. Stack 4 phyllo sheets, brushing each sheet lightly with oil before stacking. Cut stack lengthwise in half, then crosswise into thirds to make 6 (4-inch) squares. Repeat with remaining phyllo sheets.
- Spoon 1 rounded tsp. cream cheese mixture onto center of each stack; gather 4 points, then pinch just above filling to seal. Place, 1 inch apart, on baking sheet. Refrigerate 15 min.
- Heat oven to 375ºF. Bake purses 10 to 12 min. or until golden brown.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SMOKED SALMON BEGGARS PURSES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Split leek in half lengthwise. Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart. Fill a large bowl with ice water.
- Bring a large pot of water to a boil over high heat. Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool. Remove leeks to a tray lined with a paper towel to dry. When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve.
- In a medium mixing bowl combine the flour, salt and pepper. In another small bowl whisk together the eggs and milk until well combined. Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork. In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives. Let batter rest while you make the filling.
- In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined.
- Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat. Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet. Remove from the heat and tilt slightly to coat the entire pan evenly with batter. Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds. Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter. Should make 8 crepes.
- When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes. Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips. Serve 1 or 2 per person.
BEGGARS' PURSES
Provided by Melissa Roberts
Categories Shellfish Appetizer Dinner Pan-Fry Chive Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (First course) servings
Number Of Ingredients 11
Steps:
- Make crêpe batter:
- Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blanch whole chives:
- Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
- Make crêpes:
- Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
- Assemble purses:
- Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
GALAKTOBOUREKO BEGGAR'S PURSES
Galaktoboureko, like baklava, is another classic Greek dessert, hailing from Macedonia. "Gala" means milk in Greek, and "boureko" translates to stuffed, which aptly describes these crisp phyllo pastries filled with creamy milk custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, scald milk and unsalted butter over medium-high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes, until custard has a porridgelike consistency. Let cool.
- Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
- Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24.
- Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.
- While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries.
PHYLLO PURSES
Frozen phyllo dough is available in most supermarkets. To keep it from drying out while you work, cover the dough you're not using with a damp kitchen towel.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
- Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.
CRISPY BEGGAR'S PURSE
This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.
Provided by PianoCook
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
- Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
- For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
- When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
- Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.
Nutrition Facts : Calories 1062.1, Fat 93.6, SaturatedFat 15.8, Cholesterol 89.8, Sodium 1733.6, Carbohydrate 43.9, Fiber 3.2, Sugar 7, Protein 15.3
DUCK-FILLED BEGGAR'S PURSES
Make and share this Duck-filled Beggar's Purses recipe from Food.com.
Provided by Molly53
Categories Duck Breasts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up.
- Roast in preheated oven 30 minutes.
- When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees.
- Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
- Prepare the chives: Blanch chives for 3 minutes in boiling water.
- Drain and plunge into ice water.
- Drain and let dry.
- Assembly: Place one sheet of phyllo dough on a clean surface.
- Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo.
- Brush with butter and repeat until you have four layers.
- Cut the phyllo into six squares.
- Place tablespoon of filling in center of each square.
- Pull corners to the center, pinching dough in center to close over filling.
- Tie each bundle with a single chive.
- Snip dough one inch above the chive ribbon so all tops are even.
- Bake the purses: Place the purses on baking sheets and bake in 350-degree
- oven for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 582.9, Fat 28.7, SaturatedFat 13.2, Cholesterol 149.5, Sodium 436.7, Carbohydrate 55.6, Fiber 2.6, Sugar 11.4, Protein 25.7
SWEET CHEESE PHYLLO PURSES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 sweet cheese phyllo purses
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.
- Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
- Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.
- Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
- Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.
CHOCOLATE-PEANUT BUTTER PHYLLO PURSES
Categories Milk/Cream Mixer Chocolate Nut Dessert Bake Peanut Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For brownies:
- Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
- For ganache:
- Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
- Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.
More about "beggars purses phyllo food"
BEGGARS PURSE RECIPE - NDTV FOOD
From food.ndtv.com
5/5 (1)Category CuisineCuisine PakistaniTotal Time 40 mins
PHYLLO PURSES RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Servings 9Estimated Reading Time 2 minsCategory AppetizerTotal Time 1 hr
- In a large skillet, melt butter; saute mushrooms, garlic, thyme, salt, and pepper until all the liquid is evaporated. Remove from heat, set aside and let cool.
- Place the 8 green chive stems in boiling water, drain and place in ice water. Drain on paper towels and set aside.
- Place one (1) Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter.
CRANBERRY WALNUT BEGGARS' PURSES APPETIZER - FLAVOUR AND ...
From flavourandsavour.com
5/5 (2)Total Time 35 minsCategory AppetizersCalories 151 per serving
- Defrost the puff pastry and roll out to a 12 by 12-inch square. Cut into 9 squares, 3 1/2 inches square. You'll have a strip left over, which you can use to make a square for the 10th Beggars' Purse.
- Remove the mini Brie rounds from their packages and place in the center of each square of pastry.
- Top with 1/2 teaspoon of cranberry sauce, 1/4 teaspoon of finely chopped maple walnuts, and a drop or two of honey.
- Bring the corners of the puff pastry together to meet at the top, gathering up the sides and sealing the cheese and cranberry-walnut mixture inside.
EGGPLANT AND FETA BEGGARS’ PURSES - SCRATCHIN' IT
From scratchinit.halversen.com
Estimated Reading Time 6 mins
- In a colander, toss eggplant with salt. Let stand and drain for 20 minutes. Rinse with cold water and set aside.
- Heat oil in a large skillet over medium-high heat. Add eggplant and cook for 5 minutes, stirring often.
- Add garlic, cumin, and water. Reduce heat and simmer, stirring occasionally, until eggplant is very tender, about 30 minutes.
SWEET ONION BEGGAR’S PURSES | WHAT I ATE FOR DINNER
From localfoodrocks.wordpress.com
Author Karen Rocks
PHYLLO BEGGAR’S PURSES WITH GREENS | KALOFAGAS.CA
From kalofagas.ca
Reviews 2Estimated Reading Time 2 mins
SHRIMP-FILLED MONEYBAGS - NEW ENGLAND TODAY
From newengland.com
Servings 40Estimated Reading Time 1 min
FOIE GRAS AND PORTOBELLO BEGGARS PURSES - BIGOVEN.COM
From bigoven.com
4/5 (1)Category AppetizersCuisine FrenchTotal Time 30 mins
BEGGAR'S PURSE FILLED WITH SPRING VEGETABLES - CHOWHOUND
From chowhound.com
Cuisine FrenchCategory Appetizer, Side Dish, Make Ahead, Main DishServings 4Calories 393 per serving
PUFF PASTRY APPLE PURSES - JAMIE GELLER
From jamiegeller.com
Cuisine AmericanCategory DessertsServings 4Total Time 12 mins
SWEET-ONION BEGGARS’ PURSES | PETA
From peta.org
Estimated Reading Time 1 min
WHAT IS A “BEGGAR’S PURSE?” | CULINARYLORE
From culinarylore.com
Estimated Reading Time 1 min
EXOTIC MUSHROOM AND SPINACH BEGGARS’ PURSES IN PHYLLO ...
From rancholapuerta.wordpress.com
Estimated Reading Time 4 mins
CURRIED COCONUT BEGGARS’ PURSES | PETA
From peta.org
Estimated Reading Time 50 secs
CARMEL APPLE GOAT CHEESE BEGGARS PURSES
From mitchella.com
BRIE AND PEAR IN PHYLLO PURSE | CULINARY SPECIALTIES ...
From culinaryspecialties.net
CHICKEN PHYLLO BEGGARS PURSES
From old.post-gazette.com
PHYLLO BEGGAR'S PURSES WITH GREENS - KALOFAGAS | GREEK ...
From pinterest.ca
CREATIVITY NEEDED ... PHYLLO - HOME COOKING - CHOWHOUND
From chowhound.com
FALL COMFORT FOOD RECIPE: BEGGAR'S PURSE WITH APPLES AND ...
From winespectator.com
BEGGARS PURSE RECIPE - BEGGARS' PURSES RECIPE | EPICURIOUS.COM
From findrecipeworld.com
BEGGAR'S PURSES RECIPE (AUMôNIèRE DE CRêPES) - FOOD NEWS
From foodnewsnews.com
BEGGAR'S PURSE FILLED WITH SPRING VEGETABLES - FOOD HUNTER
From hrcook.com
116 BEGGARS POUCHES RECIPES - FOOD NEWS
From foodnewsnews.com
BEGGARS PURSES | UMD COLLEGE OF INFORMATION STUDIES STICK
From stick.ischool.umd.edu
BEGGARS PURSES RECIPE
From crecipe.com
10 BEST BEGGARS PURSE RECIPES - YUMMLY
From yummly.com
CARAMEL APPLE IN BEGGAR'S PURSE | FROZEN APPETIZERS ...
From pinterest.com
7 PHYLLO PURSE IDEAS | PHYLLO, FOOD, RECIPES
From pinterest.com
ALASKA HOME | FOOD & DRINK | PERFECT FOR FALL DESSERTS ...
From alaskahomemag.com
BEGGARS PURSES PHYLLO RECIPES
From tfrecipes.com
SWEET POTATO CASSEROLE BEGGAR'S PURSES – SAUER BRANDS
From sauers.com
GALAKTOBOUREKO BEGGARS PURSES RECIPES
From tfrecipes.com
GOAT CHEESE PHYLLO (BEGGAR’S) PURSES RECIPE | FOOD ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love