Chocolate Raspberry Phyllo Purses

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 ounces fresh raspberries (about 1 1/2 cups)
  • 2 tablespoons superfine sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3 sheets phyllo dough
  • Scant 1/2 cup chocolate chips or 2 ounces coarsely chopped bittersweet chocolate
  • Confectioners' sugar, for dusting
  • Vanilla ice cream, as an accompaniment
  • Mint sprigs, for garnish
Directions
  • Preheat the oven to 400 degrees F. Reserve 12 raspberries. Combine the remaining raspberries with the sugar and puree in a blender. Strain through a strainer and set aside. Brush some of the butter on a work surface. Arrange 1 of the phyllo sheets on top and brush with some of the remaining butter. Repeat the procedure with the remaining 2 sheets and butter and cut the phyllo into 12 (4-by-3/12-inch) squares.

  • Divide the chocolate evenly among the 12 squares, mounding it in the center of each and top with one of the reserved raspberries. Bring up the edges of the phyllo to enclose the filling and pinch at the top to form a little package or purse. Arrange the purses on an ungreased baking sheet and bake on the middle rack of the oven until golden, about 12 to 15 minutes.

  • To serve: spoon 2 tablespoons of the sauce in the middle of 4 dessert plates and swirl the sauce to spread it in a circle. Sprinkle the purses with confectioners' sugar. Arrange 3 purses and 1 small scoop of ice cream on each plate and garnish with the mint sprig.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chocolate and Raspberry Beer

    Recipe courtesy of Giada De Laurentiis