Cherry-apple turnovers

Yield: 6 Servings

Measure Ingredient
1¼ cup Frozen pitted dark sweet cherries
1 medium Rome apple
Peeled, cored and coarsely chopped
Sugar
⅛ teaspoon Almond extract
1 dash Ground nutmeg
6 Sheets frozen phyllo pastry; thawed
Butter-flavored vegetable cooking spray
½ teaspoon Cornstarch
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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