Warm Apple and Apricot Phyllo Purses: A Symphony of Sweetness and Crispness

There’s a particular kind of magic that happens when warm fruit meets shatteringly crisp pastry. For me, it evokes cozy evenings by the fire, the scent of spices filling the air, and the comforting hum of happy conversation. I remember a particular autumn evening, years ago, when I first experimented with this recipe. I’d been gifted a generous amount of beautiful, ripe apples and plump, sun-dried apricots. I wanted to create something that celebrated their natural sweetness, something elegant yet comforting. The phyllo dough, initially a bit intimidating, transformed into delicate, golden parcels, encasing the spiced fruit and molten chocolate, proving that with a little care, even seemingly complex techniques can yield spectacular results. These little purses are a testament to that, a dish that always brings a smile and a sense of occasion, no matter the setting.

Recipe Overview

• Prep Time: 2 hours (includes soaking time for fruit)
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Servings: 8
• Yield: 8 purses
• Dietary Type: Can be adapted for vegetarian diets; contains gluten and dairy.

Ingredients

For the Fruit Filling:

• 3 Granny Smith apples, peeled, cored, and cut into 1/3-inch chunks
• 10 dried apricots, cut into 1/4-inch chunks
• 1/2 cup golden raisins
• 1 cup white wine
• Juice of 2 large oranges (you’ll use some for the filling, some for the cornstarch slurry)
• Juice of 1/2 small lemon
• 5 tablespoons brown sugar
• Cinnamon, to taste
• 3 tablespoons cornstarch

For the Phyllo Dough and Assembly:

• 1 box (approx. 1 pound) phyllo dough, defrosted overnight in the refrigerator
• 1/2 cup butter, melted
• 8 ounces bittersweet chocolate (choose a good quality bar for the best flavor)

Equipment Needed

• Large skillet
• Small bowl
• Measuring cups and spoons
• Sharp knife and cutting board
• Pastry brush
• Baking sheet
• Parchment paper

Instructions

The journey to these delightful Warm Apple and Apricot Phyllo Purses begins with a patient infusion of flavor.

1. Soak the Dried Fruits: In a medium bowl, combine the dried apricots and golden raisins. Pour the 1 cup of white wine over them. Allow this mixture to soak for 2 hours. This step not only rehydrates the fruits but also infuses them with the subtle notes of the wine.

2. Drain and Reserve: After the soaking period, drain the fruit, making sure to reserve 1/4 cup of the infused wine. This liquid gold will be used later to enhance the filling.

3. Preheat Your Oven: Begin by preheating your oven to 320 degrees F (160 degrees C). This initial lower temperature allows the phyllo to crisp up gradually without burning.

4. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter over a medium flame. Once melted and shimmering, add the reserved 1/4 cup of white wine. Let it bubble for a moment before adding the drained apples, drained apricots, and golden raisins to the skillet.

5. Cook the Fruit: Sauté the fruit mixture for 3 minutes, stirring gently. Next, add the juice of 1/2 an orange and the juice of 1/2 a lemon into the skillet. Continue sauteeing for a few more minutes until the apples begin to soften slightly.

6. Sweeten and Spice: Stir in the 5 tablespoons of brown sugar, mixing it thoroughly with the fruit until it starts to dissolve. Sprinkle generously with cinnamon, adjusting the amount to your preference. Once well combined, remove the skillet from the flame.

7. Prepare the Thickener: In a small bowl, whisk together the 3 tablespoons of cornstarch with the juice of the remaining 1 1/2 oranges. Stir vigorously until the mixture is completely smooth and no lumps remain. This slurry will thicken our fruit filling.

8. Thicken the Filling: Return the skillet containing the fruit mixture to the flame over medium heat. Slowly, while stirring continuously, add the cornstarch and orange juice mixture to the skillet. Continue to stir as the mixture heats up. You will notice it begin to thicken and caramelize, coating the fruit in a glossy, sticky glaze. The goal is a consistency that is sticky, not runny.

9. Cool the Filling: Once the filling has reached the desired sticky consistency, remove it from the heat. Allow it to cool slightly while you prepare the phyllo dough.

10. Prepare the Phyllo Dough: Carefully unwrap the defrosted phyllo dough. Lay out the sheets on a clean, dry surface. You’ll want to keep the sheets you’re not actively working with covered with a damp kitchen towel to prevent them from drying out. Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack.

11. Build the Phyllo Layers: Take one rectangular sheet of phyllo dough. Using your pastry brush, brush around the edges with the melted butter. Lay the next sheet on top, but position it at an angle to the one below it, creating a star-like shape when opened. Continue doing this 4 more times, for a total of 6 sheets in each pile, ensuring each sheet is at an angle to the one beneath it. This layering technique creates beautiful, delicate folds for the purses.

12. Assemble the Purses: In the center of each layered phyllo stack, place a small mound of the cooled fruit filling. Top the fruit with a square of bittersweet chocolate.

13. Form the Purses: Gently lift one edge of the phyllo towards the middle, gathering and pleating the dough as you go around the pile. Pull the edges up and together towards the center to form a neat purse shape, enclosing the filling. Repeat this process to create 8 purses in total, using 8 separate piles of 6 phyllo sheets each.

14. Butter and Bake (Part 1): Arrange the assembled purses on a parchment-lined baking sheet. Using your pastry brush, brush and drizzle each purse generously with the remaining melted butter. This will ensure they turn a beautiful golden brown. Place the baking sheet in the preheated oven. Bake for 10 minutes.

15. Continue Baking (Part 2): After 10 minutes, raise the oven temperature to 350 degrees F (175 degrees C). Bake for an additional 15 minutes, or until the phyllo purses are golden brown and crisp to your liking.

16. Serve Warm: These Warm Apple and Apricot Phyllo Purses are best enjoyed immediately.

Expert Tips & Tricks

• Phyllo Dough Handling: Phyllo dough can be your best friend or your worst enemy, depending on how you treat it. Always ensure it’s fully thawed overnight in the refrigerator, as thawing at room temperature can lead to a sticky, unmanageable dough. Keep unused sheets covered with a slightly damp (not wet!) kitchen towel to prevent them from drying out and becoming brittle. Work efficiently, and don’t be afraid of a few minor tears – they often get hidden in the pleating.
• Chocolate Choice: The quality of your bittersweet chocolate matters here. Opt for a bar with a good cacao percentage (around 60-70%) for a rich, not-too-sweet counterpoint to the fruit. Chopping the chocolate into smaller pieces before adding it to the filling can help it melt more evenly within the purse.
• Make-Ahead Magic: While best served warm, these purses are quite forgiving. You can assemble them completely (without baking) a few hours ahead of time. Store them loosely covered at room temperature. When ready to serve, bake as directed, perhaps adding a few extra minutes to ensure the filling is piping hot and the chocolate is perfectly melted. If you’ve made them in advance and they’ve cooled, you can rewarm them for a few minutes in the oven at a low temperature (around 300°F / 150°C) to warm the fruit and re-melt the chocolate.

Serving & Storage Suggestions

These Warm Apple and Apricot Phyllo Purses are a delightful dessert on their own, but they also pair wonderfully with a dollop of crème fraîche, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. For a more elegant presentation, dust them lightly with powdered sugar just before serving.

Leftovers, if you’re lucky enough to have any, can be stored in an airtight container at room temperature for up to a day. For longer storage, refrigerate them for up to 3 days. To reheat, place the purses on a baking sheet in a preheated oven at 325°F (160°C) for 5-10 minutes, or until warmed through and the phyllo is re-crisped.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Nutrient	Amount per Serving	% Daily Value
Calories	437.5 kcal
Calories from Fat
Total Fat	17.7 g	27%
Saturated Fat	9.9 g	49%
Cholesterol	38.1 mg	12%
Sodium	362.4 mg	15%
Total Carbohydrate	61.7 g	20%
Dietary Fiber	3.3 g	13%
Sugars	26 g	103%
Protein	4.8 g	9%

Variations & Substitutions

• Pear Instead of Apple: If you prefer, you can substitute the Granny Smith apples with firm, ripe pears. The subtle floral notes of pears pair beautifully with the apricots.
• Different Dried Fruit: Feel free to experiment with other dried fruits like cranberries, cherries, or even finely chopped figs to add your own unique twist to the filling.
• Nutty Addition: For an extra layer of texture and flavor, consider adding a tablespoon or two of chopped walnuts or pecans to the fruit filling. Toast them lightly for an enhanced nutty aroma.
• Spiced Wine: Instead of plain white wine, a mulled wine or a sweet dessert wine can add a more complex flavor profile to the fruit soaking liquid.

FAQs (Frequently Asked Questions)

Q: My phyllo dough tore while I was working with it. Is it ruined?
A: Not at all! Phyllo dough is very forgiving. Minor tears can usually be patched up with a bit of butter and careful layering, or they will simply be hidden within the pleats of the purse.

Q: Can I make these ahead of time and freeze them?
A: While you can assemble them ahead of time, freezing baked phyllo can sometimes result in a less crisp texture upon reheating. It’s best to bake them closer to serving time or follow the make-ahead instructions in the “Expert Tips & Tricks” section for best results.

Q: What’s the best way to prevent my phyllo from drying out?
A: Always keep the phyllo sheets you are not actively using covered with a slightly damp (but not wet) kitchen towel. Work efficiently and have all your ingredients prepped before you begin assembling.

Q: The filling seems too runny. What did I do wrong?
A: Ensure you are stirring the cornstarch slurry constantly as it heats with the fruit. If it’s still too thin, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the thickened filling, stirring over heat until it reaches the desired sticky consistency.

Q: Can I use milk chocolate instead of bittersweet chocolate?
A: You can, but be aware that milk chocolate is sweeter and may make the overall dessert overly sweet. Bittersweet chocolate provides a more balanced flavor profile that complements the fruit and spices beautifully.

Final Thoughts

These Warm Apple and Apricot Phyllo Purses are a delightful testament to the power of simple ingredients transformed into something truly special. They offer a wonderful balance of tender, spiced fruit, luscious melted chocolate, and the ethereally crisp, buttery layers of phyllo. Whether served as an elegant dessert at a dinner party or as a comforting treat on a quiet afternoon, they are sure to impress. I encourage you to try them, to feel the satisfaction of creating these beautiful parcels, and to savor each warm, sweet, and crisp bite. I’d love to hear about your experiences and any delightful variations you discover!