The original recipe for these called for raspberries, which were really good. I've also found that these work wonderfully with blueberries, and I can imagine quite a few other berries. You'll also be surprised at how quick these are to put together, and how "gourmet" they look.
Blueberry Phyllo Pouches... of Awesome!
approx. 1 c. blueberries (hold some back for filling)
1 Tbsp. sugar
1 bar of dark chocolate
3 sheets of phyllo dough
2 Tbsp. butter
1. Start by defrosting the phyllo dough for at least 30 minutes, otherwise it will crack and fall apart when you work with it.
2. Melt 2 Tbsp. of butter in the microwave.
3. Preheat the oven to 400.
4. Lay out 1 sheet of phyllo onto a lighted greased cookie sheet. Brush melted butter over it, then layer another phyllo sheet on. Repeat one more time, for a total of 3 layers. The butter will help the entire thing form, so make sure you get it all over the place.
5. Cut the sheet into 6 squares. (The original recipe called for 12 squares, but I found those hard to work with) There are plenty of phyllo sheets in the box, make 2 batches if you need more pieces.
7. Pull up the edges and pinch at the top to form a pouch.
8. Approximately 8 minutes in the oven should get them nice and crisp on the edges, and melt the chocolate in the middle.
In the meantime... let's prepare the berry puree.
1. Place the sugar and the remaining blueberries into a food processer.
Well, that was easy. Looks like the pouches are ready!
To serve, spoon out some of the puree onto a plate, and spread it around into a puddle. Place a couple of the pouches onto the berry-puddle, then scoop out the finest vanilla ice cream you can find onto the side. Enjoy.