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Peach Phyllo "Purses"




Source of Recipe


Marla


List of Ingredients




Peach Phyllo "Purses"


1/8 tsp vanilla extract
1/16 tsp almond extract (about 3 drops)
½ tsp cinnamon
½ tsp allspice
2 lb cream cheese, softened
1 ¼ cup granulated sugar, divided
4 Fresh Peaches
About 2 tbsp butter
1/8 tsp ground cloves
Frozen Phyllo Dough Sheets (available in your grocer’s freezer section)

Recipe




Combine first 5 ingredients and 1 cup of the granulated sugar and mix until well blended.

Dice peaches (if you are making larger tartlets, you can use larger pieces, just make sure they are all the same size). Melt butter in a pan and add ¼ cup sugar, ground cloves, peaches. Sauté until fruit is tender. Add peach mixture to cream cheese mixture and refrigerate to allow to cool.

Thaw phyllo dough according to package directions. Unroll onto a buttered surface. Spread with melted butter and sprinkle with allspice.

Cut to desired size squares and place cooled cream cheese/fruit mixture in the center of each square. Make “purse” by pinching dough closed at the top.

If necessary, add more butter to help the dough stick. Bake in preheated, 400° oven for 5-7 minutes, or until tops are brown. Enjoy small purses as a hors d’oeuvre, or serve larger purses with vanilla bean ice cream for an elegant dessert.