Chocolate Cherry Beggars Purse with Hazelnut Cookie

Makes 20 servings

Hazelnut Cookie:

1 cup roasted hazelnuts

¼ cup sugar

1 egg white

Chocolate Ganache:

6 ounces semi-sweet chocolate chips

1/3 cup evaporated skim milk

3 tablespoons red port wine

½ cup dried tart cherries

10 sheets phyllo dough

Preheat oven to 375. Lightly coat a baking sheet with canola oil.

Place hazelnuts and sugar in food processor and chop until fine. Add egg whites and mix until dough forms. Portion 1 tablespoon dough onto baking sheet about 1-inch apart. Bake for 15 minutes. Cool and set aside.

Place chocolate chips in a medium bowl. Combine milk and wine in a small saucepan and heat until simmering. Pour milk mixture over chocolate chips and stir to combine. Add cherries and mix well. Place in refrigerator at least 2 hours or until cold.

Reheat oven to 350. Lightly coat baking sheet with canola oil.

Cut 1 phyllo sheet in half, then fold to form a square. Place 1 hazelnut cookie in center of phyllo square. Place 1 tablespoon chocolate ganache on top of cookie. Grasp corners of phyllo sheet and bring together over cookie and chocolate to enclose. Gently twist the top 1 ½ inches of phyllo to form a purse. Place on baking sheet and lightly spray with canola oil. Bake 10 to 15 minutes or until golden brown.

Per serving: calories: 160, carbohydrates: 21g, fat: 6g, cholesterol: 1mg, protein: 3g, sodium: 70mg, trace of fiber.

Judy Caplan is a registered dietitian with a private practice in preventive health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit for more information about Judy and her company, Nutrition Ammunition.


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