Strawberry Ricotta Phyllo Purses with Chocolate Syrup

Directions

In a blender, purée the well washed and pat dry strawberries.

Mix some of it by tablespoon with ricotta cheese and raisins, do not add too much, otherwise the filling becomes too watery.

Remove the seeds from the cardamom pods and powder it.

Sprinkle it in the ricotta mixture.

Add about ½ tablespoon of sugar, mix well and taste, add more sugar if desired.

The filling should be thick and not watery.

To make the purses:

Take one sheet of the phyllo dough, making sure to quickly cover the rest with a damp cloth.

Brush melted butter or coat cooking spray all over, sprinkle some sugar over evenly.

Repeat the steps until 6 layers of fillo dough.

Cut into 5 inch x 5 inch squares.

Preheat oven to 350℉ (180℃).

Add a spoonful of the strawberry ricotta mixture in the center, making sure not too much mixture is added, otherwise it will ooze out when covering with the dough.

Gather all the sides of the fillo dough and close the mixture in the center forming a purse.

Brush the outer surface with melted butter or coat with cooking spray.

Bake in the over for 16 to 20 minutes until golden brown.

Drizzle some chocolate syrup on the serving plate, place the strawberry ricotta purses, drizzle some more chocolate over the purses and dust it with powdered sugar.

Garnish with fresh strawberry.

Serve warm.