Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre

INGREDIENTS
4 sheets of Phyllo pastry
melted butter
Artisan Edibles Rhubarb Sour Cherry Chutney
Chèvre (goat) cheese

Butter a large baking sheet. Place 1 Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter. Top with second Phyllo sheet. Brush lightly with butter. Top with third Phyllo sheet. Brush with butter. Top with fourth Phyllo sheet. Cut stacked, buttered Phyllo into 5-inch by 5-inch squares.

Divide a tablespoon of Rhubarb and Sour Cherry Chutney and a tablespoon of Chèvre among 8 Phyllo squares. Gather all four corners of the Phyllo together over the center and crimp firmly to form a purse. Transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated. Bake at 350° degrees F. until crisp and golden brown, approximately 5 to 7 minutes. Phyllo purses can be frozen before baked.