Warm Apple and Apricot Phyllo Purses
Delight your taste buds with these Warm Apple and Apricot Phyllo Purses—an irresistible combination of tender apples, sweet dried apricots, and warm spices like cinnamon and nutmeg, all wrapped in layers of golden, buttery phyllo pastry. These elegant dessert parcels are easy to prepare, with a prep time of just 20 minutes, and bake to perfection in under half an hour. The filling boasts a luscious caramelized fruit mixture, enhanced with a splash of lemon juice and vanilla for a balance of vibrant and comforting flavors. Finished with a gentle dusting of powdered sugar, these crisp and flaky phyllo purses are perfect for special occasions, cozy evenings, or impressing dinner guests. Serve them warm for a dessert that's both simple and sophisticated!
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Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 100 grams Unsalted butter
- 2 medium Apple, peeled and diced
- 100 grams Dried apricots, finely chopped
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the diced apple, dried apricots, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract.
Cook the mixture for 5-7 minutes, stirring occasionally, until the apples are softened and the mixture is slightly caramelized. Remove from heat and let it cool.
Melt the butter in a small saucepan or microwave. Set aside.
Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another phyllo sheet on top and brush again. Repeat until you have a stack of three buttered layers.
Cut the stacked phyllo sheets into two equal rectangles.
Place about 2 tablespoons of the cooled apple and apricot mixture in the center of each rectangle.
Gather the edges of the phyllo around the filling to create a purse shape. Twist and pinch the top gently to seal. Repeat with the remaining phyllo sheets and filling to make six purses in total.
Place the purses on the prepared baking sheet and brush the tops with a little more melted butter.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let the purses cool slightly before dusting with powdered sugar.
Serve warm and enjoy!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 21.9 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
