Phyllo Purses

Phyllo Purses
Servings: 12 Yield: 12 purses Prep 20 mins Bake 350°F 15 mins


  • 12 sheets (about half of 1-pound package frozen phyllo dough), thawed according to package directions
  • 1/2 cup (1 stick) butter, melted
  • 12 vanilla cookie wafers
  • Chocolate-covered caramels
  • 10X (confectioners) sugar
  • chocolate-coconut bar halves
  • banana slices

Make It

1. Preheat oven to 350 degrees F.

2. Unfold 12 sheets of phyllo. Remove top sheet to clean, dry surface. Keep unused sheets covered with damp paper toweling to prevent phyllo from drying out.

3. Cut the one sheet of phyllo into four 6-inch squares. Lightly brush one square with melted butter. Top with second phyllo square, placed at angle; brush with melted butter. Repeat layering with 2 more sheets, angling sheets (4 layers total). Place cookie in center of square; top with candy and/or banana slice. Bring up corners; pinch and twist together at top to secure, forming a little bundle or purse. Place on ungreased baking sheet. Cover with damp paper toweling while making remaining purses.

4. Bake in 350 degree F oven for 15 minutes or until golden and crispy. Remove the baking sheet to wire rack to cool slightly. Sprinkle the purses with the 10X sugar. Makes 12 purses.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 176, Fat, total (g): 11, chol. (mg): 21, carb. (g): 19, pro. (g): 2, sodium (mg): 197, Percent Daily Values are based on a 2,000 calorie diet.