You may also like
Categories:
pastry butter cheese pecans brown sugar cayenne rossa lettuce tarragon mustard sherry wine vinegar salad oil salt
Viewed: 32 - Published at: 4 years agoIngredients
- 4 phyllo pastry sheets
- 4 ounces melted butter
- 8 ounces Roquefort cheese
- 4 ounces pecans
- 2 ounces light brown sugar
- 1 pinch cayenne
- 2 heads lolla rossa lettuce or 2 heads lettuce, of your choice
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 4 ounces sherry wine vinegar
- 8 ounces salad oil
- salt and pepper
Method
- PURSES: Toss pecans, 2 oz.
- butter, brown sugar, and cayenne.
- Bake at 350degrees for about 1/2 hour.
- Put to the side and cool.
- Cut phyllo dough sheet into four squares.
- Brush each sheet one at a time with butter.
- Lay each sheet on top of each other.
- Divide cheese into four squares and place 1 suare in center of each phyllo suare.
- Top cheese with some pecans.
- Fold each corner of phyllo square together in the center and squeeze the middle of it to get a three-dimensional effect (much like Crab Rangoon).
- Bake phyllo purses at 400degrees for about 10 minutes (until golden brown).
- VINAIGRETTE: Combine the mustard and vinegar.
- Gradually add oil.
- Finish with tarragon, salt, and pepper.
- Place warm Purses on bed of lettuce and drizzle with vinaigrette.
- NOTE: When I make the purses as an appetizer, I make a simple thinned down Bernaise sauce for dipping.
