Chocolate-peanut Butter Phyllo Purses

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 9 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter
• 4 large eggs, separated
• 3/4 cup sugar
• 1/4 cup whipping cream
• 1/4 teaspoon vanilla extract
• 4 1/2 ounces semisweet chocolate, chopped
• 1/4 cup creamy peanut butter
• 4 teaspoons sugar
• 6 frozen phyllo pastry sheets, thawed (17x13-inch sheets)
• 6 tablespoons unsalted butter, melted
• vanilla ice cream

Recipe

• 1 preheat oven to 375°.
• 2 butter a 13x9-inch baking pan.
• 3 line bottom of pan with parchment paper.
• 4 melt chcolate and butter in heavy medium-size saucepan over low heat, stirring occasionally.
• 5 remove from heat.
• 6 using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick; stir chocolate mixture into yolk mixture.
• 7 using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
• 8 gradually add remaining 1/2 cup sugar and beat until stiff but not dry.
• 9 carefully fold egg whites into chocolate mixture.
• 10 transfer butter to prepared pan.
• 11 bake until toothpick inserted into center comes out clean, about 15 minutes.
• 12 press down edges until even with middle of brownies.
• 13 cool completely.
• 14 using 2 3/4-inch diameter cookie cutter, cut out 12 rounds.
• 15 bring 1/2 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat.
• 16 remove from heat.
• 17 add chopped chocolate and whisk until completely melted.
• 18 refrigerate until firm, about 1 hour.
• 19 preheat oven to 400°.
• 20 lightly butter rimmed baking sheet.
• 21 stir peanut butter and 4 teaspoons sugar in small bowl to blend.
• 22 cut each phyllo sheet in half crosswise to form twelve 13x8 1/2-inch strips.
• 23 place 1 phyllo strip vertically on work surface.
• 24 brush with melted butter.
• 25 place 2nd phyllo strip horizontally across first, forming a cross; brush with butter.
• 26 stack 2 brownies in center of pastry.
• 27 top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture.
• 28 gather ends of phyllo strips together over brownies to form a purse.
• 29 twist ends closed.
• 30 brush purse with melted butter and place on prepared baking sheet.
• 31 repeat with remaining ingredients to form a total of 6 purses.
• 32 bake until golden brown, about 15 minutes.
• 33 serve with vanilla ice cream.