Ingrédients pour Warm Apple And Apricot Phyllo Purses
- 4 tablespoons (1/2 stick) butter
- Granny Smith Apples
- Dried Apricots
- Golden Raisin
- 1 cup dry white wine
- Oranges, Juice Of
- Lemon, Juice Of
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 package (14.1 oz) phyllo dough, thawed
- Bittersweet Chocolate
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Comment préparer Warm Apple And Apricot Phyllo Purses
- Soak 1 cup dried apricots and 1/2 cup raisins in 1 cup dry white wine for at least 2 hours (or longer, up to overnight).
- Drain the apricots and raisins, reserving 1/4 cup of the wine.
- Preheat oven to 320°F (160°C).
- Melt 4 tablespoons butter in a large skillet over medium heat.
- Add the reserved 1/4 cup white wine to the skillet.
- Add 2 medium apples (peeled, cored, and diced), and the drained apricots and raisins to the skillet.
- Sauté for 3 minutes, stirring occasionally.
- Add the juice of 1/2 orange and 1/2 lemon; continue sautéing.
- Stir in 1/4 cup packed brown sugar.
- Sprinkle with 1/2 teaspoon ground cinnamon. Remove from heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and the juice of 1 1/2 oranges until smooth.
- Return the skillet with fruit to medium heat.
- Slowly whisk in the cornstarch mixture, stirring constantly until the mixture thickens and caramelizes (about 2-3 minutes).
- Remove from heat and let cool slightly.
- Unfold phyllo dough and carefully separate the sheets. Cut the stack lengthwise and widthwise to create 4 rectangular quarter-stacks of 12 sheets each.
- Take one rectangular sheet, brush the edges with melted butter.
- Layer 5 more sheets on top, each sheet at a slight angle to the one below, brushing each with butter (total 6 sheets per purse).
- Place a spoonful of the cooled fruit filling in the center of the phyllo stack.
- Top with a small square (about 1 inch) of high-quality dark chocolate.
- Gently lift one edge of the phyllo towards the center, pleating and gathering the dough to form a purse shape. Repeat around the filling, sealing the top.
- Repeat steps 16-20 to create 8 purses.
- Brush the purses generously with melted butter.
- Place the purses on a parchment-lined baking sheet.
- Bake for 10 minutes at 320°F (160°C).
- Increase oven temperature to 350°F (175°C) and bake for another 15 minutes, or until golden brown.
- Serve warm. If made ahead, rewarm in a preheated oven for a few minutes to warm the fruit and melt the chocolate.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
103g
Fat
49g
Carbs
20g
