Cilantro Chicken Phyllo Purses
  • Cooking Time: 10
  • Servings: 30
  • Preparation Time: 8
  • Filling
  • 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
  • Phyllo purses
  • 1 roll phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  1. Mix all ingredients in a bowl until well combined and set aside.
  2. Preheat the oven according to phyllo package directions.
  3. Unroll the phyllo dough onto a dry surface (be sure to follow the "handling instructions" on the box).
  4. Remove 3 sheets of phyllo dough at a time (purses will be 3 sheets thick) and brush the top with melted butter.
  5. 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.
  6. Spoon the filling onto the center of a phyllo square and brush the uncovered dough with melted butter.
  7. Gather the sides and press together, forming a purse.
  8. Set the purse into the muffin pan and brush with melted butter.
  9. Repeat until the muffin pan is full. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
  10. Remove from oven and cool the cups on a baking rack.
  11. Yields approx 2-1/2 dozen phyllo purses.
Recipe from "Confections of a Foodie Bride".