Semolina-filled puff pastry purses

Time 1 hour
Yields Makes about 2 to 2 1/2 dozen purses
Semolina-filled puff pastry purses

Make the semolina filling: In a small, heavy-bottom saucepan, heat the milk, sugar and water over medium-low heat until warmed. Gradually add the semolina, stirring constantly. Continue cooking, stirring constantly, until the mixture begins to thicken, 4 to 6 minutes. Stir in the butter, vanilla and salt and continue cooking until the mixture is the consistency of a thick porridge. This makes a scant 1 cup of filling, more than is needed for the remainder of the recipe.


Remove from heat and set aside to cool, stirring the filling occasionally to prevent a crust from forming. The filling will continue to thicken as it cools.


Heat the oven to 400 degrees. Line 2 baking sheets with parchment paper.


Unroll the puff pastry sheets and, using a 3-inch cookie cutter, cut circles out of each sheet. Place the circles on the lined baking sheets.


Put a scant teaspoon of the filling in the center of each circle. Fold the circle in half, squeezing out any air, and pinch the corners closed. Fold the crescent in half and pinch together to form a little purse shape with a pinched top. Use kitchen twine to tie a bow at the top of each purse.


Brush each purse with beaten egg and sprinkle over the sesame seeds. Bake until the purses are puffed and golden-brown, 25 to 30 minutes. Remove and cool slightly.


Sprinkle with powdered sugar and serve warm. The purses can be chilled up to 12 hours before baking; baked purses can be reheated briefly in a hot oven.

Puff pastry sheet sizes vary by brand. A sheet measuring at least 9 1/2 by 13 inches should yield 1 dozen purses. Do not overfill the purses or the filling will leak out. Pinch tops tightly to close. If despite your best efforts any of the filling does leak out, it can be removed with a spoon while the pastries are still warm after baking.

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