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Tofutti, Capers and Red Onion Beggars Purses

TOFUTTI, CAPERS AND RED ONION BEGGARS PURSES


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Ingredients

  • One 8 ounce tub of non-hydrogenated Toffuti Cream Cheese
  • 1/3 cup of finely minced red onion
  • 4 TB capers
  • The Fillo Factory‘s organic fillo dough, thawed overnight in the refrigerator and left out to thaw at room temperature for 2 hours
  • 12 chives
  • 1/3 cup Earth Balance spread, melted

Instructions

  1. Whip together in a small bowl the Tofutti cream cheese, onion and capers. Set aside. Cut the fillo dough into 5X5 inch squares to make about 25-30 sheets. They tear easily, so make some extra sheets just in case.
  2. Assemble the purses by laying down one layer of fillo dough. Top that with another layer and brush lightly, using a pastry brush, some of the earth balance. Lay another sheet on top of that, and then another, brushing on that a thin layer of earth balance.
  3. Spoon a heaping tablespoon of the cream cheese mixture into the center of the fillo dough and gently lift up each corner, one by one, until all of the corners join at the top.
  4. Tie off the top lightly with some baking twine and place on a baking sheet lined with parchment paper. Repeat this process until you’ve used up all of the Tofutti mixture.
  5. Preheat your oven to 375 degrees. In a small saucepan, bring some water to a boil and add the chives. Immediately turn off the heat and run the chives under cold water. Set aside.
  6. Place your beggars purses in the oven for about 15 minutes, or until the tops are golden brown. Once they are done, let them rest for about 10 minutes. Remove the twine gently with scissors.
  7. Tie the end of two chives together to make one long strand and use to tie off the tops of the purses. Serve at room temperature.