Desert Raviolis

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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.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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