P&Q: Scallop and Pesto Purses

I’m putting this up now because posting is May 6, just one week after the Rewind (if you’re doing one).

Any questions?  Any advice?

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9 thoughts on “P&Q: Scallop and Pesto Purses

  1. I baked these yesterday with a veggie filling. My advice is to reduce the oven temperature to 350F and watch the purses closely – I think mine were ready in less than 10 min or so. I also would not recommend using liquid-y pesto because the crispy filo will be ruined…And, using string might be optional – I tied only half of the purses and there was no difference between the tied and the untied ones :) Skipped clarifying the butter too…

  2. The phyllo I bought (Athens brand) is a different size than I remember using in the past. The rolled sheets are only about 9 inches wide. I think I’ll have to cut it differently than instructed to get squares of the right size. Has anyone else run into this?

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