St. Nicholas is known for tossing bags of gold down the chimney and for calming the storms for fishermen.

Serve these little bags of gold coins along with some baked fish and start a conversation with your family about the great deeds of  St. Nicholas on his special day!

Ingredients

Zest and juice of one orange (or lemon)

1 tsp grated, fresh  ginger

4 Tbsp honey or maple syrup

3 cups baby carrots, cut into coins

½ cup water

Dash salt & black pepper to taste

½ pound of prepared phyllo dough

Optional:   2 Tbsp chopped fresh dill

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Preparation

1. Preheat oven to 400 degrees.

2. Zest and juice one orange and combine both with 2 Tbsp of the honey and ginger in a small mixing bowl and set aside.  

3. Place diced carrots and 10 long scallions into a saucepan with ½ cup of water and dash of salt and cook until the carrots are just tender and the water has evaporated.  Remove the scallions and set them in cold water to use as ties later on.   

4. Add the juice mixture to the carrots in the saucepan and stir to coat.  Continue to cook for a minute to form a glaze on the carrot coins, and remove from heat and season with salt & pepper.

5. Thin the remaining 2 Tbsp of honey with 2 Tbsp of water and set aside.

6. Open the package of phyllo and, working quickly, cut the stack of dough in half, width-wise.  Stack six halves for each purse, place a large spoonful of carrot coins in the center, then gather the edge of the dough at the top and twist to form a little purse.  

7. Place each purse onto a parchment-lined baking sheet and brush with the remaining honey mixture.  Bake for 15 minutes until browned.  Remove from the oven and place each purse onto a serving platter, then tie each one around the top with a blanched slice of leek or scallion .  

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For More commemorative recipes, check out the Cooking Connections Ebook on the gift shop page!