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.
Rhubarb Sour Cherry Chutney
- A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney
- Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney
- Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream
- Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney
- Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre
- Duck Breast with Rhubarb Sour Cherry Chutney
- Indian Spiced Pork Tenderloin with Artisan Edibles Rhubarb Sour Cherry Chutney
- Lentil Tagine Topped with Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney
- Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre
- Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney
