Chocolate Phyllo Purse Recipes

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• For brownies:
• Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
• For ganache:
• Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
• Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.

CHOCOLATE PHYLLO NAPOLEON

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the butter and cocoa to make "cocoa butter".
• Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
• Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
• To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.

CHOCOLATE PHYLLO PURSE

Steps:

• Have all mise en place ready. Butter one 9X13" glass pan and set inside hotel pan, set aside. Bring water, instant coffee, 1 1/2 cups sugar to a boil and dump over chopped chocolate in a glass bowl. Whisk until all choc. is melted. Whisk together eggs and 1/2 cup sugar in another bowl, then mix into choc. mixture. sift in flour and mix well. Pour into glass pan and bake in a water bath on 300 for 40-50 min. Chill filling. Lay out a sheet of phyllo dough on a cutting board and brush half with a pastry brush dipped into mixture of warm clarified butter and cocoa powder. Sprinkle with sugar. Fold dough in half over coating. Using a small plate as a guide and a knife, cut out a circle about 6" in diameter. Brush top of circle with choc. sauce and sprinkle with sugar. Using an ice cream scoop, scoop a ball of chilled filling and place in center of circle. Close circle around filling into a beggars purse shape and chill. Just before serving place in 375 oven to heat filling through and crisp phyllo dough. Serve with caramel sauce.

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES

Steps:

• Preheat oven to 375°.
• Butter a 13x9-inch baking pan.
• Line bottom of pan with parchment paper.
• Melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
• Remove from heat.
• Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
• Gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
• Carefully fold egg whites into chocolate mixture.
• Transfer butter to prepared pan.
• Bake until toothpick inserted into center comes out clean, about 15 minutes.
• Press down edges until even with middle of brownies.
• Cool completely.
• Using 2 3/4-inch diameter cookie cutter, cut out 12 rounds.
• Bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
• Remove from heat.
• Add chopped chocolate and whisk until completely melted.
• Refrigerate until firm, about 1 hour.
• Preheat oven to 400°.
• Lightly butter rimmed baking sheet.
• Stir peanut butter and 4 teaspoons sugar in small bowl to blend.
• Cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips.
• Place 1 phyllo strip vertically on work surface.
• Brush with melted butter.
• Place 2nd phyllo strip horizontally across first, forming a cross; brush with butter.
• Stack 2 brownies in center of pastry.
• Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
• Gather ends of phyllo strips together over brownies to form a purse.
• Twist ends closed.
• Brush purse with melted butter and place on prepared baking sheet.
• Repeat with remaining ingredients to form a total of 6 purses.
• Bake until golden brown, about 15 minutes.
• Serve with vanilla ice cream.

PHYLLO PURSES

Steps:

• In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
• Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.