Chocolate Cherry Beggar's Purse

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
70 mg
21 g
6 g
1 mg

Hazelnut Cookie
1 cup roasted hazelnuts
¼ cup sugar
1 egg white

Chocolate Ganache
6 oz semi-sweet chocolate chips
⅓ cup evaporated skim milk
3 Tbsp red port wine
½ cup dried tart cherries

10 sheets phyllo dough

  1. Preheat oven to 375F. Lightly coat a baking sheet with canola oil spray.
  2. Place hazelnuts and sugar in food processor and chop until fine. Add egg whites and mix until dough forms. Portion 1 tablespoon dough onto baking sheet about 1-inch apart. Bake for 15 minutes. Cool and set aside.
  3. Place chocolate chips in a medium bowl. Combine milk and wine in a small saucepan and heat until simmering. Pour milk mixture over chocolate chips and stir to combine. Add cherries and mix well. Place in refrigerator at least 2 hours or until cold.
  4. Reheat oven to 350F. Lightly coat baking sheet with canola oil spray.
  5. Cut 1 phyllo sheet in half, then fold to form a square. Place 1 hazelnut cookie in center of phyllo square. Place 1 tablespoon chocolate ganache on top of cookie. Grasp corners of phyllo sheet and bring together over cookie and chocolate to enclose. Gently twist the top 1½ inches of phyllo to form a purse. Place on baking sheet and lightly spray with canola oil. Bake 10 to 15 minutes, or until golden brown.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.