Apple Cheesecake Purses

A very long time ago at a family wedding, I tried a scrumptious little pastry purse filled with spinach and cheese.  It was so delicate and elegant, even tied with an edible green string of some herbaceous origin.  I was fascinated.  How could such a delectable treat also look so precious?  And thus started my obsession with fancy petite appetizers and finger foods.  Now, you can find them in the frozen section of the grocery store, which sadly, has eliminated most of the magic...

I recently spent some time with my Gram in Tucson and was inspired to recreate the pastry purse.  I made it with apples and cheese instead and it turned out fabulously.  Try this for a tasteful dessert at your next dinner party and your guests will literally  beg  for more.  

 2 T. Butter

3 large Fuji apples, peeled and chopped

1 t. Cinnamon

1/2 t. Nutmeg

Pinch of clove

2 T. Sugar

8 oz. cream cheese

3 T. powdered sugar

Orange zest

Puff Pastry

Egg, for brushing

In a medium skillet, sauté the apples, spices and sugar until apples have softened.  Set aside.

In a small bowl, thoroughly mix the cream cheese, sugar and zest.  Set aside.

Cut 4" circles in the puff pastry using a bowl as a guide.  Trim the edges so that you have flower, petal-like edges.  Dock the pastry with holes so that it does not rise as much as it normally would.  Sprinkle each disk with cinnamon and sugar.  Spoon a heaping tablespoon of the cheesecake mixture onto the puff pastry.  Top with a small amount of the apple mixture.  Fold each edge of pastry up and over the mixture and to the right so that each one slightly overlaps the next.  (Do not stretch the dough or it will just pull right back to its original size).  Set on a parchment paper covered baking sheet. 

In a small bowl, beat an egg with a bit of water.  Brush each puff pastry purse with the egg.  Bake the purse in the oven for about 6 minutes or until the pastry is golden brown.  Serve with 

Truffles

These truffles will change your world, knock your socks off twice and convince you that chocolate may indeed be better than sex, just this once.  Need I say more?

  

7 oz. of your favorite milk chocolate, chopped

6 oz. heavy cream

Pinch of salt

12 oz. semisweet chocolate chips

Crushed nuts, candy cane pieces, white chocolate, to adorn

In a double boiler, heat the milk chocolate and cream, stirring until smooth and incorporated.  Add the salt and stir to combine.  Allow to cool to room temperature and place the mixture in the refrigerator to set overnight. 

Take the refrigerated mixture and scoop out small spoonfuls, rolling them into balls with your hands.  Place them on a parchment paper-covered cookie sheet that will fit in your freezer.  You will need to work quickly because they will begin to melt.  If the mixture becomes too soft to work with, place it in the refrigerator for several minutes.  Once you have made all of the balls, set the cookie sheet in the freezer so they firm up. 

Meanwhile, in a small bowl, melt the semisweet chocolate chips until smooth and manageable and set aside.  Organize and prepare your toppings. 

Remove the balls from the freezer and carefully dip them into the melted chocolate and place them back on the parchment paper.  The semisweet chocolate will begin to harden and the balls themselves will stay soft on the inside.  Sprinkle them with you’re your favorite toppings and place them back in the fridge until you are ready to serve.