Phyllo Purses Food

VEGETARIAN PHYLLO PURSES

Steps:

• Preheat oven to 325 degrees F.
• On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature.
• While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat.
• Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.
• Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.
• Preheat oven to 400 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes.
• Remove from oven and serve hot with mango chutney on the side.

PHYLLO ONION AND DILL PURSES

Steps:

• Preheat oven to 350 degrees.
• In a large saute pan heat 3 tablespoons olive oil over medium heat.
• Add the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.
• At the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.
• On a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.
• Lay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.
• Spoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to
• seal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.
• Place the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• Preheat oven to 375°.
• Butter a 13x9-inch baking pan.
• Line bottom of pan with parchment paper.
• Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
• Remove from heat.
• Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; 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 butter 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 3/4-inch diameter cookie cutter, cut out 12 rounds.
• Bring 1/2 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 until firm, about 1 hour.
• Preheat oven to 400°.
• 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 13x8 1/2-inch strips.
• Place 1 phyllo strip vertically on work surface.
• Brush with melted butter.
• Place 2nd phyllo strip horizontally across first, forming a 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 a purse.
• Twist ends closed.
• Brush purse with melted butter and place on prepared baking sheet.
• Repeat with remaining ingredients to form a total of 6 purses.
• Bake until golden brown, about 15 minutes.
• Serve with vanilla ice cream.

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

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.

PHYLLO APPLE STRUDEL PURSES

Steps:

• Preheat oven to 375 farenhiet. Line a baking sheet with parchment paper or foil. Combine brown sugar, dried cherries, walnuts and cinnamon in a small bowl. Add apples and stir to evenly coat apples with sugar. Work with one sheet of phyllo at a time and keep remaining sheets covered. Fold phyllo cross-wise then lengthwise into quarters. Scoop one fourth of apple mixture ontu center of folded phyllo. Bring corners and sides of phyllo up into a bundle and pinch tightly at center to hold closed. Place bundle on prepared pan. Immediately brush phyllo with one teaspoon of the butter and sprinkle with 1/2 teaspoon cinnamon sugar. Repeat with remaining apple mixture and three sheets of phyllo. Bake 15 minutes or until phyllo is browned and apple juices begin to sizzle.

WARM APPLE AND APRICOT PHYLLO PURSES

Steps:

• Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
• Drain, reserving 1/4 cup of the wine
• Preheat the oven to 320 degrees F
• In a large skillet, melt the butter over a medium flame
• Add the 1/4 cup of white wine
• Add the apples and the drained apricots and raisins
• Saute for 3 minutes
• Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
• Add the brown sugar, mix well with the fruit
• Sprinkle with cinnamon and remove from the flame
• In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
• Stir vigorously until smooth
• Put the pan of fruit back on the flame
• Slowly add the cornstarch mix to the pan, stirring continuously
• The mixture should start to thicken and caramelize
• You want it to be sticky, not runny
• Remove from the heat
• Unwrap the phyllo dough and lay out the sheets
• Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
• Take one rectangular sheet, brush around the edges with the melted butter
• Lay the next sheet on top, but at an angle
• Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
• Place a small mound of fruit in the middle
• Top the fruit with a square of chocolate
• Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
• Make 8 purses this way (8 piles of 6 sheets each)
• Brush and drizzle each purse with melted butter
• Place the purses on a parchment line cookie sheet
• Bake 10 minutes
• Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
• Serve warm
• If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate

PHYLLO PURSES

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.