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Ingredients for 12:


1 large juice orange

2 cups golden raisins

12 dried mission figs, halved

1/2 cup water

1 cup pitted dates, chopped

1/4 teaspoons cinnamon

1/2 cup Marcona almonds

1 tablespoon orange water

Custard Sauce:

1 1/2 cup milk

4 large egg yolks

1/4 cup sugar

1/4 teaspoon almond extract


6 phyllo sheets

4 ounces melted butter



Preheat the oven to 400 degrees.

Fruit: Grate the orange, juice it, combine the juice and zest and set aside.

Combine the raisins and figs with the water in a saucepan and bring to a simmer.  Cover and cook until the fruit is soft and plump, about 10 minutes.  Stir in the dates, cinnamon, almonds and orange mixture.  Continue stirring over low heat until the liquid is absorbed.  Let the mixture cool for 5 minutes before adding the orange extract..  Set aside.


Custard Sauce:  Scald the milk in a small saucepan and  lightly beat the egg yolks with sugar in a mixing bowl.  Slowly pour the hot milk into the eggs, whisking constantly, then return this combined custard base to a clean saucepan.  Cook over low heat, stirring constantly until the eggs thicken and begin to coat the sides of the pan.  Strain the custard into a dish to cool for 10 minutes before stirring in the almond extract.  Dot the top of the custard lightly with melted butter to prevent a skin from forming. Cover and chill.


Assembly: Set 6 full sheets of phyllo on top of one another on a clean work surface.  Cut into 4 pieces (24 sheets) and combine in a pile.  Remove two pieces and cover the remaining pieces with a damp cloth.


Butter both pieces and lay them at right angles to one another.  Spoon 1/4 cup of the fruit mixture into the center, pull up the phyllo pieces around the fruit lightly twisting them together to form a purse.  Set on an oiled or non-stick bake sheet and continue with the rest of the purses.


Bake the pastry until lightly browned, 10 to 12 minutes.


Serve the warm purses with the cool Custard Sauce spooned around it.