In a medium bowl, combine the dried fruit. Add warm water to bowl to cover fruit and let sit for 20 minutes to reconstitute. Drain well and allow time for fruit to dry. Preheat the oven to 350o F. Lightly butter a large baking sheet. Place a half-sheet of phyllo dough on a clean work surface; brush with melted butter. Top with a second half-sheet of phyllo dough and repeat the process. Keep remaining phyllo dough covered with plastic wrap or a damp towel to keep it from drying. Place well-packed 1/3 cup of the dried fruit mixture onto the center of the phyllo dough. Spoon 1 tablespoon of mascarpone cheese on top. Sprinkle lightly with hazelnut flour. Bring the corners of the dough up over the filling and press to seal. Transfer to the prepared baking sheet and brush the purse with melted butter. Repeat the process with the remaining dough and filling. Transfer the baking sheet to the preheated oven and bake for 8 to 10 minutes, or until crispy and golden. Makes 8 servings. Note: Phyllo dough is available in many supermarkets and specialty food stores in the freezer case. It should be defrosted in the refrigerator. Copyright 1994 by Philippe Boulot. Recipe by: Good Morning America