Cilantro Chicken Phyllo Purses
1/4 cup chopped green onion
4 oz cream cheese
4 oz mayo
1/4 cup cilantro, chopped
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper
1 1/2 cups chicken breast, cooked and shredded
1 roll phyllo dough, thawed
1/2 cup unsalted butter, melted
Mix all ingredients in a bowl until well combined and set aside.
Preheat the oven according to phyllo package directions.
Unroll the phyllo dough onto a dry surface (be sure to follow the "handling instructions" on the box).
Remove 3 sheets of phyllo dough at a time (purses will be 3 sheets thick) and brush the top with melted butter.
Cut the stack into 5x5 squares as you go - cut only enough squares to fill a mini-muffin pan and return the unused dough to the covered stack.
Spoon the filling onto the center of a phyllo square and brush the uncovered dough with melted butter.
Gather the sides and press together, forming a purse.
Set the purse into the muffin pan and brush with melted butter.
Repeat until the muffin pan is full. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
Remove from oven and cool the cups on a baking rack.
Yields approx 2-1/2 dozen phyllo purses.
Pairs Well With
Recipe from "Confections of a Foodie Bride".