Zesty raisin bonbons

16 cookies

Ingredients

Quantity Ingredient
1 cup Raisins
⅓ cup Water
2 tablespoons Granulated sugar
1 teaspoon Freshly grated lemon peel
8 Sheets phyllo; thawed if frozen (12 x 17 inches EA.)
6 tablespoons Unsalted margarine or butter melted
Confectioners' sugar, for garnish

Directions

1. Process raisins, water, sugar and lemon peel in a food processor until raisins are finely chopped.

2. Scrape into a small saucepan and simmer over medium heat 2 minutes until thickened. Cool.

3. Heat oven to 375F. Have a cookie sheet ready.

4. Unfold phyllo sheets and place on a flat surface. Cover with a clean, slightly damp kitchen towel to prevent drying.

5. Place 1 sheet (keep others covered) on a large cutting board.

Lightly brush sheet with margarine. Repeat with 3 more sheets, stacking each one on the one before. Cut stack into eight 4-inch squares, trimming off excess.

6. Drop 2 level teaspoonfuls raisin mixture in center of each square. Lift edges (all 4 layers) of each square and pinch or twist corners together to enclose filling. Brush outsides lightly with margarine. Place on ungreased cookie sheet. Repeat with remaining 4 sheets phyllo and remaining 4 sheets phyllo and remaining margarine and raisin filling.

7. Bake 7 to 10 minutes until bundles are golden brown. Remove to a rack to cool. Before serving, dust with confectioners' sugar.

Per bonbon: 100 cal, 1 g pro, 14 g car, 5 g fat, 0 mg chol with margarine, 12 mg chol with butter, 47 mg sod.

from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94

Related recipes