Chef Chad C. Davis's Note:
Phyllo Purses Filled with Roquefort Cheese and Sweet and Spicy Pecans, with Lolla Rossa and a Tarragon Sherry Vinaigrette.I was served this at a Wedding Guild luncheon in Tampa, FL. a couple of years ago, and was lucky enough to have my server get the recipe from the chef for me. This works well for lunch, dinner, or just the purses themselves served as an appetizer. Hope you enjoy!
My Private Note
Units: US | Metric
- 4 phyllo pastry sheets
- 4 ounces melted butter
- 8 ounces Roquefort cheese
- 4 ounces pecans
- 2 ounces light brown sugar
- 1 pinch cayenne
- 2 heads lolla rossa lettuce or 2 heads lettuce, of your choice
- 1PURSES: Toss pecans, 2 oz. butter, brown sugar, and cayenne.
- 2Bake at 350degrees for about 1/2 hour.
- 3Put to the side and cool.
- 4Cut phyllo dough sheet into four squares.
- 5Brush each sheet one at a time with butter.
- 6Lay each sheet on top of each other.
- 7Divide cheese into four squares and place 1 suare in center of each phyllo suare.
- 8Top cheese with some pecans.
- 9Fold each corner of phyllo square together in the center and squeeze the middle of it to get a three-dimensional effect (much like Crab Rangoon).
- 10Bake phyllo purses at 400degrees for about 10 minutes (until golden brown).
- 11VINAIGRETTE: Combine the mustard and vinegar. Gradually add oil. Finish with tarragon, salt, and pepper.
- 12Place warm Purses on bed of lettuce and drizzle with vinaigrette.
- 13NOTE: When I make the purses as an appetizer, I make a simple thinned down Bernaise sauce for dipping.
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Nutritional Facts for Tarragon Vngrtt. Salad & Phyllo W/ Roquefort & Spice Nut
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1256.8
- Calories from Fat 1072
- Total Fat 119.2 g
- Saturated Fat 35.4 g
- Cholesterol 111.9 mg
- Sodium 1381.3 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 5.7 g
- Sugars 16.3 g
- Protein 19.5 g
The following items or measurements are not included:
sherry wine vinegar