Recipe by Chef Chad C. Davis
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!
- 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
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 4 ounces sherry wine vinegar
- 8 ounces salad oil
- salt and pepper
Directions See How It's Made
- PURSES: Toss pecans, 2 oz. butter, brown sugar, and cayenne.
- Bake at 350degrees for about 1/2 hour.
- Put to the side and cool.
- Cut phyllo dough sheet into four squares.
- Brush each sheet one at a time with butter.
- Lay each sheet on top of each other.
- Divide cheese into four squares and place 1 suare in center of each phyllo suare.
- Top cheese with some pecans.
- Fold 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).
- Bake phyllo purses at 400degrees for about 10 minutes (until golden brown).
- VINAIGRETTE: Combine the mustard and vinegar. Gradually add oil. Finish with tarragon, salt, and pepper.
- Place warm Purses on bed of lettuce and drizzle with vinaigrette.
- NOTE: When I make the purses as an appetizer, I make a simple thinned down Bernaise sauce for dipping.