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Witches’ Purses

Wickedly easy, these delicious apricot-and-brie-filled appetizers fold up fast with refrigerated phyllo dough.

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  • Prep Time 30 min
  • Total Time 50 min
  • Servings 24

Ingredients

6
sheets frozen phyllo (filo) pastry (17x12 inch), thawed
Cooking spray
24
pieces (1x1x1/2-inch pieces) brie cheese (about 4 oz)
1/2
cup apple butter or apricot preserves
1/3
cup chopped pecans, toasted
Fresh chives, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work surface; spray with cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo to make 12 squares.
  • 2 On each square, place 1 piece cheese, 1 teaspoon apple butter and 1/2 teaspoon pecans. Repeat with remaining 3 phyllo sheets and remaining ingredients. Bring corners together to the middle and twist.
  • 3 Bake 17 to 18 minutes or until golden brown. Tie chive around each bundle. Serve warm.

EXPERT TIPS

Expert Tips

Look for phyllo pastry in the freezer section of the supermarket. For best results, let it thaw overnight in the refrigerator.

Use chopped walnuts instead of the pecans, if you like.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
35mg
35%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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