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Apple Pineapple Phyllo Purses With Rum Sauce

Total Time: 1 HR Makes: 8 Desserts
Prep Time: 20 MIN Cook Time: 40 MIN

Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL

  • 4 tbsp. butter
  • 2 tbsp. brown sugar
  • 1 1/2 cups Granny Smith apples, peeled (save peels to tie purses) medium diced
  • 1 1/2 cups fresh pineapple, medium diced
  • 1/4 cup dried cherries, chopped
  • 2 tbsp. shredded coconut
  • 2 sets Athens® Ready-To-Go Phyllo Doughô, thawed
  • 4 tbsp. butter, melted

  • In a sauté pan melt butter and add sugar. Add apples, pineapples, cherries and coconut, sauté 3-4 minutes to coat.
  • Cut Athens® Ready To-Go-Phyllo Dough into four 7″€ squares; repeat with second set.
  • Place 3 oz. of filling on each square and pull sides up to form a purse. Tie with apple peel string, brush with melted butter.
  • Bake in preheated 350°F oven for 25-30 minutes until golden brown.
  • Serve with Rum Sauce.