INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. On a work surface lay out 3 sheets of
phyllo dough, brushing lightly with butter in between sheets. Cut
stacked sheets into four squares. Place 1-ounce of chocolate in the
center of each square. Gather the four corners of the phyllo square
up around the chocolate and twist together to form a "purse". Repeat
process for each square and then the remaining phyllo sheets and
chocolate. Transfer the purses to a baking sheet. Brush purses with
remaining butter and sprinkle with granulated sugar. Bake for 10
minutes or until golden brown. In a blender combine the raspberries,
liqueur, and water and process until smooth. Add additional water, if
necessary, to achieve desired consistency. Pass the puree through a
sieve to remove the seeds. Serve the phyllo purses warm with the
raspberry puree. This recipe yields 8 purses.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8853 broadcast 04-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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