Chocolate Phyllo Purses

6  Phyllo dough sheets
4 tablespoons Unsalted butter; melted
8 ounces Bittersweet chocolate
1/4 cup Granulated sugar
2 cups Raspberries
2 tablespoons Framboise, raspberry liquor; or other liquor
2 tablespoons Water

Preheat oven to 350 degrees.

On a work surface lay out 3 sheets of phyllo dough, brushing lightly with butter in between sheets.  Cut stacked sheets into four squares.  Place 1-ounce of chocolate in the center of each square.  Gather the four corners of the phyllo square up around the chocolate and twist together to form a “purse”.  Repeat process for each square and then the remaining phyllo sheets and chocolate.

Transfer the purses to a baking sheet.  Brush purses with remaining butter and sprinkle with granulated sugar.  Bake for 10 minutes or until golden brown.

In a blender combine the raspberries, liqueur, and water and process until smooth.  Add additional water, if necessary, to achieve desired consistency.  Pass the puree through a sieve to remove the seeds.

Source:  Sara Moulton

8 servings


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