Witches’ Purses

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

By Betty Crocker Kitchens

February 18, 2010

sheets frozen phyllo (filo) pastry (17x12 inch), thawed

Cooking spray

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

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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.

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.