Bon Appetit/December 2004

Chocolate and Dried-Fruit Phyllo Purses with Caramel-Cinnamon Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CHOCOLATE FILLING: 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 tablespoons (3/4 stick) salted butter (preferably European) 6 large egg yolks
1 large egg yolks 1 large egg 1/4 cup powdered sugar
FRUIT FILLING: 1 cup water 2/3 cup chopped dried apricots 2/3 cup coarsely chopped stemmed dried black Mission figs
1-1/2 tablespoons salted butter (preferably European) 3 tablespoons pine nuts, toasted 3 tablespoons natural unsalted pistachios, toasted, chopped
3 tablespoons blanched almonds, toasted, chopped PASTRY: 6 phyllo pastry sheets (each about 18x12 inches) 3/4 cup (1-1/2 sticks) salted butter (preferably European), melted
ground cinnamon powdered sugar CARAMEL-CINNAMON SAUCE: 1-1/4 cups powdered sugar
1/4 teaspoon ground cinnamon 3 tablespoons salted butter (preferably European) 1/2 cup whipping cream



1 FOR CHOCOLATE FILLING: Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool to lukewarm, about 30 minutes. Whisk in egg yolks and egg, then powdered sugar. Chill until almost firm, stirring occasionally, about 1-1/2 hours.
2 FOR FRUIT FILLING: Combine 1 cup water, apricots, and figs in heavy small saucepan. Boil over medium-high heat until fruits are soft and water has evaporated, stirring occasionally, about 5 minutes. Add butter; stir until melted. Mix in nuts. Season with salt and pepper. COol completely.
3 FOR PASTRY: Line heavy large baking sheet with parchment paper. Place 1 phyllo sheet on work surface; keep remaining sheets covered with damp towel and plastic wrap to prevent drying. Brush phyllo sheet with butter. Repeat 2 more times, making stack of 3 phyllo sheets. Cut stack in half crosswise, then in healf lengthwise. Place 1 tablespoon fruit filling in center of each rectangle. Top fruit with heaping tablespoon cold chocolate filling. Gather pastry around fillings and twist gently, forming pouch. Brush generously with butter. Place on baking sheet. Repeat with remaining 3 phyllo sheets and fillings. Reserve remaining fruit filling for garnish.
4 Preheat oven to 400 F. Bake purses uncovered until golden, about 15 minutes. Sprinkle with cinnamon and sugar, drizzle with warm sauce, and garnish with reserved fruit filling.
5 CARAMEL-CINNAMON SAUCE: Cook powdered sugar and cinnamon in saucepan over medium heat until sugar begins to melt and turns dark golden brown, stirring constantly, about 5 minutes (mixture will be lumpy at first). Add butter; stir until melted (mixture may still be lumpy). Add whipping cream; boil until smooth and slightly thickened, stirring constantly to dissolve caramel bits, about 4 minutes.

Back