Try this Sweet Cheese Phyllo Purses recipe, or contribute your own.
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1. Preheat the oven to 400 degrees. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12 cup muffin pan with 1 tbs of the melted butter, set aside 1 tbs melted butter in a small bowl for step 3.
2. Use the remaining 6 tbs butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
3. Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tbs melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5-8 min. Reduce the oven temperature to 375 degrees; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 - 40 min.
4. Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 min. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
5. Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 135 | ||
Calories from Fat: 103 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 33.3mg | 10 % | |
Sodium 2384.8mg | 82 % | |
Potassium 37mg | 1 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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