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Warm Pear and Apple Beggar's Purses Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Ingredients
Method Preheat oven to 350ºF degrees. In a large skillet heat 30 ml (2 tbsp) margarine over medium heat. Add pears and apples and sauté 3-4 minutes. Add brown sugar, cinnamon, stir. Add rum. Squeeze half an orange directly into pan. Juice the other 3 orange halves into a bowl. Stir in cornstarch to make a smooth paste and pour into pan to thicken fruit. The mixture should be thick and not runny. Unwrap dough, laying out the sheets. Cut the stack of dough into 4 quarters. Take a single quarter and brush with melted margarine, repeating till you have 6 layers. Keep the remaining dough covered with a cloth while not working with it. Place a small mound of fruit in centre; add a square of chocolate on top. Lift one edge of the dough towards the middle, gathering and pleating as you go around, pulling the edge to the middle to form a purse. You may cut the dough into smaller squares if you want smaller purses. Brush or drizzle each purse with margarine. Place on parchment-lined cookie sheet. Bake 25 minutes. Variation: Serve warm. The purses can be made ahead and rewarmed. If freezing, freeze raw and bake from frozen state.
Variations A mixture of plums and peaches are nice in the summer. Blueberry or strawberry combined with Camembert makes a nice first course appetizer. Butter may be substituted for dairy meals.
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