Bruce the Chef

2 tablespoons butter
   

4 cups California seedless grapes
   

1/4 cup granulated sugar
   

2 tablespoons flour
   

2 tablespoons unsweetened coca powder
   
   

1 teaspoon vanilla extract
   

1/2 teaspoon ground cinnamon
   

6 sheets phyllo dough
 

1. Gently brown butter in small saucepan
       over low heat; watch carefully so it will not burn.
      
2. Mix grapes, sugar, flour, cocoa, vanilla
       and cinnamon.
      
3. Working quickly, cut sheets of phyllo
       dough into 4-inch squares. Place squares between waxed paper
       and cover with towel.
      
4. Lightly grease bottom of each cup in a
       standard muffin tin with browned butter. Place 2 squares phyllo
       dough in each cup, brush lightly with browned butter, repeat
       with 2 more squares and brush with browned butter again. (There
       will be four layers of phyllo dough squares in each cup of the
       muffin tin.) Fill each with 1/4 cup grape mixture. Sprinkle any
       remaining cocoa mixture in bottom of bowl over grapes.
      
5. Cut trimmings of phyllo dough into short
       narrow strips; sprinkle about 1 tablespoon over filling in each muffin cup. Drizzle remaining butter over top.
      
6. Bake at 375°F 35 to 40 minutes or
       until lightly browned. Cool slightly; remove from muffin tins.
    

Makes 12 servings.