I have
been making this for special occasions for years and it never stops
getting tons of compliments. Kids don't like it too much since it is not too
sweet. More for us! Forgive me if the directions are a little unclear, you
can send me an e-mail and ask any questions you
may have.
Desert Raviolis
1 pkg. frozen phyllo dough (you will only
use half)
Pam butter flavor cooking spray
1 6 oz package dried peaches
1/4 cup Amaretto di Saronno
1/2 cube cream cheese
1/2 cup walnuts
6 oz white chocolate, melted
1TSP cinnamon
Purchased Custard Sauce
Powdered Sugar
Layer the thawed out phyllo dough in 6
layers, spraying pam cooking spray
on each as you go, so that it does not dry out. You can brush on melted butter
if you wish, but I never have luck doing it that way. If you like, you can also
sprinkle a little cinnamon and sugar between each layer or just a couple of
them. Cover the phyllo with a damp towel and set aside while you make the
filling.
Soak the dried peaches in Amaretto for about 15 minutes. Reserve the amaretto
for another use. It is great in coffee. Drain the peaches and put them in a blender
or food processor with the cream cheese, walnuts, white chocolate and cinnamon.
Mix until it is a pasty consistency. You can really use any kind of nuts you want.
Cut the phyllo into 3 inch squares and put a scant TSP. of the peach mixture in
each and folding from each side form the phyllo into squares (it won't look
perfect). Bake squares in a 350F oven for about 10 minutes or until golden.
Serve on top of custard sauce sprinkled with powdered sugar.
