Indulge in a culinary journey with our delightful Beggars' Purses with Goat Cheese and a medley of enticing variations. These delicate pasta bundles, known as tortellini, are lovingly crafted with fresh pasta dough and stuffed with a creamy goat cheese filling, offering a symphony of flavors in every bite.
Accompanying the classic Beggars' Purses, you'll find a tempting array of recipes that cater to various dietary preferences and culinary adventures. Embark on a vegetarian odyssey with our vibrant Beet and Goat Cheese-Filled Beggars' Purses, where earthy beets and tangy goat cheese unite to create a harmonious balance.
For those seeking a taste of the sea, our Seafood-Stuffed Beggars' Purses beckon with their succulent filling of shrimp, crab, and scallops, enveloped in a delicate pasta embrace. And for those with a penchant for bold flavors, our Spinach and Smoked Salmon-Filled Beggars' Purses tantalize the palate with their smoky salmon and vibrant spinach filling.
Each recipe is meticulously detailed, guiding you through the steps of creating these delightful parcels of pasta perfection. Whether you're a seasoned chef or a culinary novice, our comprehensive instructions ensure success in your kitchen endeavors. So, prepare to embark on a culinary adventure with our Beggars' Purses and their captivating variations, promising an exquisite dining experience that will leave your taste buds dancing with delight.
SWEET CHEESE PHYLLO PURSES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 sweet cheese phyllo purses
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚ F. 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.
- 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.
- 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 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˚ F; 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.
- 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.
- 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.
BEGGAR'S PURSES WITH GOAT CHEESE SAUCE
This is a recipe I created for Trader Joes " hope some of you ladies out there know the store". I was hired as the demo coordinator for the first store in Michigan. At first I started having the crew just put out samples of TJs products, but after the store was open a few weeks, I really went into full swing making recipes and...
Provided by Irisa Raina 9
Categories Other Appetizers
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Take the 2 wontons and cut them into 6 strips each and set aside.
- 2. Boil the potatoes till they are soft. Cool slightly, peel and mash with heavy cream, salt, pepper, butter. Set aside.
- 3. Cook the pumpkin and pumpkin pie spice down till it is reduce almost by half.
- 4. Mix the potato and pumpkin mixture together making sure it is completely incorporated. Taste for additional salt and pepper if necessary.
- 5. For the sauce with a mixer, mix the pumpkin pie filling, the goat cheese, heavy cream and salt. Set aside. Just before serving mix in the fresh sage. Keep this cold till you are serving the pillows.
- 6. Take each wonton and lay it flat. Put about 1 teaspoon of filling in the center of each wonton. Bring all four corners up to the center. Wet one side of each of the strips and put the wet side towards the wonton and wrap around pressing as you go to make sure they seal. Cross each end over to make an X and press into the wonton slightly.
- 7. When all the wontons are filled you'll want to simmer these in enough water to just cover them, till they are translucent and float to the top, maybe 5 minutes DO NOT BOIL THESE as they will fall apart. Drain and serve with the sauce.
- 8. I did post that this is not my picture of the finished recipe, but I wanted to give you an idea of what the purses should look like.
BEGGARS' PURSES
Provided by Melissa Roberts
Categories Shellfish Appetizer Dinner Pan-Fry Chive Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (First course) servings
Number Of Ingredients 11
Steps:
- Make crêpe batter:
- Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blanch whole chives:
- Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
- Make crêpes:
- Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
- Assemble purses:
- Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
BEGGARS PURSES
These are the best appetizers ever! You can mix and match the meats and they are a crowd pleaser for sure! Never met anyone who didn't love them! Hope you enjoy them as much as we do. Thanks Monica
Provided by Monica Keleher
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- 1. In a large bowl combine all ingredients except the wonton wrappers. cover cookie sheets with tin foil and set the oven to 375 degrees
- 2. place the wonton wrappers out on a work surface and get a small bowl of water. Place a dollop of the mixture in the center of the wonton wrapper. Do not over stuff or it will burst in the oven.Put your fingers in the water and go along the outsides of the wonton wrappers with water.
- 3. place on cookie sheet as they are closed.
- 4. Put in the oven and cook until the wontons are golden brown and crispy. Serve immediately, but they are great at room temperature as well.
MUSHROOM-AND-GOAT-CHEESE PURSES
These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
- Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
RASPBERRY PUFFS WITH GOAT CHEESE MOUSSE AND THYME
Steps:
- Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.
- While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.
- Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.
- Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.
BEGGARS PURSES WITH GOAT CHEESE
Steps:
- Melt butter and unfold phyllo sheets and cover. Brush each individual sheet with butter and stack on each other. Cut in 20 squares each measuring 3x3. Place 2 tsp of filling in center of each square and pull edges up to form a purse. Place on baking sheet lined with parchment and freeze at that point. Preheat oven to 400. Bake till golden 8 min if fresh and 15min if frozen
Tips:
- To make the perfect wonton wrappers, use a thin and elastic dough. You can either make your own dough or buy pre-made wonton wrappers from the store.
- When filling the wontons, be careful not to overfill them. Too much filling will make them difficult to seal and they may burst during cooking.
- To get a crispy and golden brown wonton, fry them in hot oil. Make sure the oil is hot enough before adding the wontons, otherwise they will absorb too much oil and become greasy.
- Beggars' purses can be served with a variety of dipping sauces. Some popular choices include soy sauce, sweet and sour sauce, and chili sauce.
Conclusion:
Beggars' purses are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are perfect for parties, potlucks, and game days. With a little practice, you can easily make these tasty treats at home. So next time you are looking for a fun and easy appetizer, give beggars' purses a try!
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