Cherry-Apple Turnovers

By dashy_65

Ingredients

• 1 1/4 c. frozen pitted, dark, sweet cherries
• 1 med. Rome apple, peeled, cored, coarsely chopped
• 1/4 c. sugar
• 1/8 t. almond extract
• Dash of nutmeg
• 6 sheets frozen phyllo pastry, thawed
• Butter-flavored cooking spray
• 1/2 t. cornstarch
• 2 T. sliced almonds, toasted
• 1 t. powdered sugar

Details

Servings 6

Preparation

Step 1

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 mins. Press through sieve, reserving 1/4 cup plus 2 T. juice. Set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2") wide strips; lightly coat with cooking spray. Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry 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 ingds. Place triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray. Bake 400* for 15 mins. or until golden.

Combine reserved cherry juice and cornstarch in small saucepan; stir well. Bring to boil, cook 1 min., stirring constantly. Spoon sauce over turnovers; sprinkle with almonds and powdered sugar. Serve warm or at room temperature. Makes 12 turnovers.

155 cal, 2.9g fat, 30.8g carb, 1.5g fiber, 1mg sod.