Top-ranked recipe named "Fondant Chocolate Raspberry Purse"
Try this Fondant Chocolate Raspberry Purse recipe, or contribute your own. "Pies" and "Chocolate" are two tags used to describe Fondant Chocolate Raspberry Purse.
Melt butter and chocolate over a double boiler. Whip egg, egg yolks and sugar for 5 minutes until frothy. Add flour, then add butter and mix well. Lightly butter 3 sheets of phyllo dough and layer. Put 2 TBS ofchocolate mix in the center of the phyllo sheets, place 3 raspberries on top and gather the edges of the phyllo around the chocolate mix, forming a purse and twisting the overlapping phyllo douhg together to stand straight up. Place chocolate purses in a muffin tin, freeze for one hour , and then bake at 375 degrees for 15 minutes. NOTES : Using margerine would make this parve . It is an elegant dessert that can be prepared in advance. If your phyllo is very long,cut it in half. Make sure to keep it covered with a damp towel so it doesnt dry out. Recipe by: Alain Galiliano, Ritz-Carlton, Atlanta Posted to JEWISH-FOOD digest by Judith Sobel
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LindsayMecham 5 years agoCouldn't make this. The instructions were confusing, and how much flour is supposed to be used?