If you are looking for a fancy appetizer, you might be in luck with this week’s recipe of our TWD baking group. How does Scallop and Pesto Purses sound? The recipe is by contributing baker Gale Gand and it is for a crispy buttery phyllo dough with a savory filling. Kinda like tiny spanokopitas.
The original recipe is using scallops and pesto. Not fans of scallop here so I went with a vegetarian option and made the purses with a thick paste of sun-dried tomatoes (sun-dried tomatoes, walnuts, parmigiano, and basil), roasted eggplant, green onion, and creamy goat cheese. Hello Mediterrenean Purses! Eaten hot from the oven, the purses were delicious!
And a view from the top
The only con is that the purses were not bite-sized. I counted at least three bites ☺ Not sure how well this will fare off at a cocktail party when the crispy phyllo starts flying around. Just saying…
The recipe could be found in Baking with Julia. If you decide to try the recipe, I would recommend:
1. Buttering well the phyllo dough with a pastry brush.
2. If you are using any pesto for the filling, go with a really thick one, otherwise you will end up with soggy purses.
3. Baking the phyllo purses at lower oven temperature – 325F or 350F for a shorter amount of time. Mine were ready in less than 10 minutes.
4. Skipping the string to tie the purses. Maybe using chives instead?
5. Clarifying the butter is also optional, at least for me.
Happy Tuesday, everyone!