Apple Cranberry Walnut Phyllo Purses Stoneridge Orchards dried cranberries apple and walnut purses are great for appetizers. Serves 4 Ingredients: 3 apples, peeled, and cored, finely diced, 1/2 cup dried cranberries, finely diced, 1/4 cup toasted walnuts, finely diced, 1/2 teaspoon cinnamon (extra for sprinkling), 1/2 teaspoon sugar (extra for sprinkling), pinch of salt, 1 egg, 6 sheets of phyllo, 3/4 cup melted butter Instructions: 1. In a heavy skillet cook the apple in 2 teaspoons of the melted butter over moderately low heat, stirring occasionally, until it is golden, add the cranberries, walnuts, and spices, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, let cool before adding the egg and breadcrumbs. 2. Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining melted butter. Give a light dusting of cinnamon and sugar. Lay another sheet on top and repeat with butter and cinnamon sugar. Repeat with one more layer. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of the phyllo over the filling and pinch the phyllo gently. Transfer the pastries to a cookie sheet with a coating of cooking spray. Continue making purses with the remaining phyllo, butter, cinnamon, sugar, and filling, in the same manner. Bake the pastries in a preheated 375°F. oven for 20 minutes, or until they are golden. 3. Tip: once you have the method of making these little bundles, it is easy to fill them with many other savory and sweet combinations. Spinach and feta, kale with currants and pine nuts, or pear and maple with dried cherries. 4. Tip: this is an appetizer that can turn a week night meal into a fancy little party. I keep these bundles in the freezer and thaw before baking them off. 5. Serves 4
The Royal Ridge Fruit FamilyStoneridge Orchards

Amazing Appetizers

Apple Cranberry Walnut Phyllo Purses

Ingredients

  • 3 apples, peeled, and cored, finely diced
  • 1/2 cup dried cranberries, finely diced
  • 1/4 cup toasted walnuts, finely diced
  • 1/2 teaspoon cinnamon (extra for sprinkling)
  • 1/2 teaspoon sugar (extra for sprinkling)
  • pinch of salt
  • 1 egg
  • 1/4 cup bread crumbs
  • 6 sheets of phyllo
  • 3/4 cup melted butter


Directions

  1. In a heavy skillet cook the apple in 2 teaspoons of the melted butter over moderately low heat, stirring occasionally, until it is golden, add the cranberries, walnuts, and spices, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, let cool before adding the egg and breadcrumbs.
  2. Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining melted butter. Give a light dusting of cinnamon and sugar. Lay another sheet on top and repeat with butter and cinnamon sugar. Repeat with one more layer. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of the phyllo over the filling and pinch the phyllo gently. Transfer the pastries to a cookie sheet with a coating of cooking spray. Continue making purses with the remaining phyllo, butter, cinnamon, sugar, and filling, in the same manner. Bake the pastries in a preheated 375°F. oven for 20 minutes, or until they are golden.
  3. Tip: once you have the method of making these little bundles, it is easy to fill them with many other savory and sweet combinations. Spinach and feta, kale with currants and pine nuts, or pear and maple with dried cherries.
  4. Tip: this is an appetizer that can turn a week night meal into a fancy little party. I keep these bundles in the freezer and thaw before baking them off.