Shelly's Recipe

AMARETTO PURSES WITH MASCARPONE AND FONTINA

Category: Hot

2 cups Fontina cheese, grated
2 cups Mascarpone cheese
1/2 cup almonds, chopped
1 tbsp Amaretto*
1 tsp white pepper
1/2 cup dried tart cherries
25 sheets phyllo dough (14inch x 8.5inch), cut in half (7inch x 4.25inch)
4 to 5 tbsp butter, melted

Blend the two cheeses together until smooth. Add the almonds, Amaretto, white pepper and cherries. Mix well and chill for at least one hour, up to overnight.

Preheat oven to 375. Cover the 25 sheets of phyllo loosely with plastic wrap. Take out only the sheets that you are working with.

Place a half sheet of phyllo on the work surface, brush with melted butter. Top with another half sheet of phyllo, brush with butter, and repeat with one more half sheet. Put a tbsp of cheese filling in the center. Bring up the edges of the phyllo to form a purse (pouch) shaped packet. Place on a heavy baking sheet. Brush exposed surfaces with butter. Repeat to form 16 packets, placing them approximately 1inch apart on the baking sheet. Bake until golden, approximately 10 minutes. Serve hot.