INGREDIENTS

INSTRUCTIONS

In a medium bowl, combine the dried fruit. Add warm water to bowl to
cover fruit and let sit for 20 minutes to reconstitute. Drain well  and
allow time for fruit to dry. Preheat the oven to 350o F. Lightly
butter a large baking sheet. Place a half-sheet of phyllo dough on a
clean work surface; brush with melted butter. Top with a second
half-sheet of phyllo dough and repeat the process. Keep remaining
phyllo dough covered with plastic wrap or a damp towel to keep it  from
drying.  Place well-packed 1/3 cup of the dried fruit mixture onto the
center  of the phyllo dough. Spoon 1 tablespoon of mascarpone cheese on
top.  Sprinkle lightly with hazelnut flour. Bring the corners of the
dough  up over the filling and press to seal. Transfer to the prepared
baking sheet and brush the purse with melted butter. Repeat the
process with the remaining dough and filling. Transfer the baking
sheet to the preheated oven and bake for 8 to 10 minutes, or until
crispy and golden. Makes 8 servings.  Note: Phyllo dough is available
in many supermarkets and specialty  food stores in the freezer case. It
should be defrosted in the  refrigerator.  Copyright 1994 by Philippe
Boulot.  Converted by MC_Buster.  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2832
Calories From Fat: 1158
Total Fat: 130.9g
Cholesterol: 321.6mg
Sodium: 822.4mg
Potassium: 3107.5mg
Carbohydrates: 420.4g
Fiber: 41g
Sugar: 198.2g
Protein: 28.6g