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1
In a blender, puree the well washed and pat dry strawberries.
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2
Mix some of it by tablespoon with ricotta cheese and raisins, do not add too much, otherwise the filling becomes too watery.
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3
Remove the seeds from the cardamom pods and powder it.
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4
Sprinkle it in the ricotta mixture.
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5
Add about 1/2 tablespoon of sugar, mix well and taste, add more sugar if desired.
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6
The filling should be thick and not watery.
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7
To make the purses:
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8
Take one sheet of the phyllo dough, making sure to quickly cover the rest with a damp cloth.
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9
Brush melted butter or coat cooking spray all over, sprinkle some sugar over evenly.
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10
Repeat the steps until 6 layers of fillo dough.
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11
Cut into 5 inch x 5 inch squares.
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12
Preheat oven to 350F (180C).
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13
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.
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14
Gather all the sides of the fillo dough and close the mixture in the center forming a purse.
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15
Brush the outer surface with melted butter or coat with cooking spray.
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16
Bake in the over for 16 to 20 minutes until golden brown.
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17
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.
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18
Garnish with fresh strawberry.
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19
Serve warm.
