1 cup all-purpose flour
1 1/2 tsp baking powder
2 tsp turbinado
1/4 tsp kosher salt
1 tbsp coconut oil
2 1/4 cups grape juice, divided
4 layers organic phyllo dough
2 tbsp melted butter
2 tbsp turbinado
4 pieces of 6" kitchen string
Mix dry ingredients together, then add the coconut oil. Next stir in 1/4 cup grape juice. Roll the dough out to 1/4" thick and cut into 1/2" strips.
Bring 2 cups grape juice to a low boil and add the strips, cooking for 10 - 12 min and stirring occasionally.
Lay the phyllo dough on a flat surface and coat with melted butter on one side. Then sprinkle the turbinado over the melted butter. Carefully flip the phyllo dough over so the turbinado caramelizes on the outside of the purses. Add 1/4 cup grape dumplings in four pockets on the plain side of the phyllo dough. Use a pizza cutter to cut the four individual purses. Gently gather the corners of the phyllo dough ensuring none of the grape dumplings can leak out and tie the purses loosely with the string.
Place the purses on a buttered baking sheet, transferring with a spatula to keep them intact. Bake in a 400*F oven for 10 min until the phyllo dough is brown and caramelized on the outside. Serve immediately.
~Yields 4 purses (with extra grape dumplings left over).
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/project-food-blog-7-grape-dumpling.html
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