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Warm Apple and Apricot Phyllo Purses

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“Created for RSC #6. Don't let phyllo dough scare you. This is a simple recipe, but with a very elegant presentation. If you make it ahead of time just rewarm it in the oven to warm the fruit and re-melt the chocolate. Prep time includes soaking time for the fruit in the wine.”
3hrs 10mins

Ingredients Nutrition


  1. Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
  2. Drain, reserving 1/4 cup of the wine
  3. Preheat the oven to 320 degrees F
  4. In a large skillet, melt the butter over a medium flame
  5. Add the 1/4 cup of white wine
  6. Add the apples and the drained apricots and raisins
  7. Saute for 3 minutes
  8. Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
  9. Add the brown sugar, mix well with the fruit
  10. Sprinkle with cinnamon and remove from the flame
  11. In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
  12. Stir vigorously until smooth
  13. Put the pan of fruit back on the flame
  14. Slowly add the cornstarch mix to the pan, stirring continuously
  15. The mixture should start to thicken and caramelize
  16. You want it to be sticky, not runny
  17. Remove from the heat
  18. Unwrap the phyllo dough and lay out the sheets
  19. Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
  20. Take one rectangular sheet, brush around the edges with the melted butter
  21. Lay the next sheet on top, but at an angle
  22. Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
  23. Place a small mound of fruit in the middle
  24. Top the fruit with a square of chocolate
  25. Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
  26. Make 8 purses this way (8 piles of 6 sheets each)
  27. Brush and drizzle each purse with melted butter
  28. Place the purses on a parchment line cookie sheet
  29. Bake 10 minutes
  30. Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
  31. Serve warm
  32. If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate

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