Beggars’ Purses
w/ Apple Filling
Prep Time: 40 min.
Cook Time: 20 min.
Makes: 24 purses
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3
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Granny Smith apples
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⅓
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cup brown sugar
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1
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T lemon juice
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½
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t lemon zest
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¼
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t cinnamon
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1
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pinch salt
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2
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T butter
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6
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sheets phyllo dough, thawed
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6
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T butter, melted
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- Preheat oven to 350°F.
- Peel apples and cut into ½″ dice. When peeling, save several 5–6″ long strips that can be sliced into thin strings and used as a garnish if desired.
- Combine apples, brown sugar, lemon juice, lemon zest, cinnamon, and salt in a medium bowl.
- Heat 2 T butter in a medium skillet over medium-high heat.
- Add apple mixture to pan, and sauté until tender and liquid has thickened, about 8–10 minutes.
- Lay one sheet of phyllo on work surface, and brush lightly with melted butter. Top with remaining five sheets of phyllo, brushing butter onto each sheet. Cut into twelve 4″ squares. Separate each stack in half so that you have 24 squares with three layers each. Keep squares covered with a damp towel while assembling purses.
- Place 1 t of filling in the center of one layered square of phyllo. Gently bring sides of phyllo up and pinch together at the top to seal filling. Repeat with the remaining squares.
- Place purses on a parchment-lined baking sheet and bake until golden brown, 20–25 minutes.
- Transfer purses to a wire rack to cool slightly. Tie a long slice of apple peel around each purse if desired.
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