Sometimes called "beggar's purses," we prefer the optimistic "moneybags." We used shrimp in this recipe because it's a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you'd like.

In a blender or food processor, pulse shrimp, ginger and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro and water chestnuts.

Heat oven to 350 degrees f. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each "moneybag" with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.

Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece. Serve hot, with dipping sauce.

Soy Dipping Sauce: In a small bowl, combine ingredients. Makes 1 cup.

Super-easy, super-impressive and super-fast — what more could you ask for? We like this recipe's sweet, salty, piquant combination, but feel free to use your own favorite soft cheese, such as fresh goat's-milk or ricotta.

Cut an "x" into the top of each fig, slicing three-quarters of the way to the bottom. Stuff each fig with a piece of prosciutto. (Lay a square on top of the fig and push down gently on the center of the square, into the fig.) Spoon 1 teaspoon Gorgonzola into center of prosciutto. Repeat with each fig.