Warm Apple and Apricot Phyllo Purses

Recipe by Mirj2338
READY IN: 3hrs 10mins




  • Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
  • Drain, reserving 1/4 cup of the wine
  • Preheat the oven to 320 degrees F
  • In a large skillet, melt the butter over a medium flame
  • Add the 1/4 cup of white wine
  • Add the apples and the drained apricots and raisins
  • Saute for 3 minutes
  • Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
  • Add the brown sugar, mix well with the fruit
  • Sprinkle with cinnamon and remove from the flame
  • In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
  • Stir vigorously until smooth
  • Put the pan of fruit back on the flame
  • Slowly add the cornstarch mix to the pan, stirring continuously
  • The mixture should start to thicken and caramelize
  • You want it to be sticky, not runny
  • Remove from the heat
  • Unwrap the phyllo dough and lay out the sheets
  • Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
  • Take one rectangular sheet, brush around the edges with the melted butter
  • Lay the next sheet on top, but at an angle
  • Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
  • Place a small mound of fruit in the middle
  • Top the fruit with a square of chocolate
  • Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
  • Make 8 purses this way (8 piles of 6 sheets each)
  • Brush and drizzle each purse with melted butter
  • Place the purses on a parchment line cookie sheet
  • Bake 10 minutes
  • Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
  • Serve warm
  • If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate