|1¼ cup||Frozen pitted dark sweet cherries|
|1 medium||Rome apple|
|Peeled, cored and coarsely chopped|
|⅛ teaspoon||Almond extract|
|1 dash||Ground nutmeg|
|6||Sheets frozen phyllo pastry; thawed|
|Butter-flavored vegetable cooking spray|
|2 tablespoons||Sliced almonds; toasted|
|1 teaspoon||Powdered sugar|
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving ¼ cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-½-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Posted to EAT-L Digest 21 Jul 96 Date: Mon, 22 Jul 1996 16:13:29 -0400 From: Brenda Adams <ADAMSFMLE@...> Serving Ideas : Serve warm or at room temperature.
NOTES : Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
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