Sweet Cheese Phyllo Purses Food

ROASTED CHICKEN PURSES

Steps:

• In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
• On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add
• the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
• Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

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.