Food Network Magazine - (11)November 2020

1 tablespoon melted butter. Put the pan on the oven floor and

bake until the phyllo purses are dark golden brown on the bottom,

5 to 8 minutes. Reduce the oven temperature to 375 ̊; move the

muffin pan to the middle oven rack and continue baking until

the phyllo is golden brown and crisp on top, 30 to 40 minutes.

4.Meanwhile, combine the sugar, water, cardamom and

orange zest in a small saucepan. Bring to a boil, reduce to a

simmer and cook, occasionally pressing on the cardamom pods

with a spoon, until syrupy, about 8 minutes. Strain through a

fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.

5. Remove the phyllo purses to a platter as soon as they come out
   of the oven. Spoon about half of the syrup on top. Let sit for a few
   minutes to soak in the syrup, then top with the pistachios. Drizzle
   with more syrup and serve warm.

SWEET CHEESE PHYLLO PURSES

ACTIVE: 40 min l TOTAL: 1 hr l MAKES: 12

1 3.5-ounce log plain goat cheese

1¼ cups whole-milk ricotta cheese

1 stick unsalted butter, melted

8 sheets frozen phyllo dough, thawed

½ cup sugar

½ cup water

15 cardamom pods, crushed using the flat side of a knife

(or ¼ teaspoon ground cardamom)

1 wide strip orange zest (removed with a vegetable peeler),

plus 2 tablespoons juice

2 tablespoons roasted unsalted pistachios, finely chopped

1. Preheat the oven to 400 ̊. Finely crumble the goat cheese with
   a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup
   muffin pan with 1 tablespoon of the melted butter; set aside
   1 tablespoon melted butter in a small bowl for step 3.


2. Use the remaining 6 tablespoons butter for the phyllo sheets:
   Brush the top of a phyllo sheet all over with butter, then stack
   3 more sheets on top, brushing each with butter. Cut the stack
   in half lengthwise, then crosswise into thirds to make 6 squares.
   Press each square into a muffin cup. Repeat with the remaining
   4 phyllo sheets and melted butter.
   3.Divide the cheese mixture among the phyllo-lined muffin cups,
   pressing with a spoon to flatten the filling into the cups. Fold in
   the phyllo to cover the filling, leaving a little hole in the center
   to vent steam. Brush the tops of the dough with the reserved

If you don’t have

cardamom, the zest of

one lemon would be

great here.

a note from

Sunny

66 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

fun

cooking

; ·

• 
  
  
  
  • 
    
  
  
  • 
    
  
  
  • •
  
  
  • 
    
  
  
  • 
    
    
    
    • 
      
    
    
    
    
  
  
  
  


• •


• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •