| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Frozen pitted dark sweet cherries |
| 1 | md | Rome apple |
| Peeled, cored and coarsely chopped | ||
| Sugar | ||
| 1/8 | ts | Almond extract |
| 1 | ds | Ground nutmeg |
| 6 | Sheets frozen phyllo pastry; thawed | |
| Butter-flavored vegetable cooking spray | ||
| 1/2 | ts | Cornstarch |
| 2 | tb | Sliced almonds; toasted |
| 1 | ts | Powdered sugar |
INSTRUCTIONS
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 1/4 cup plus 2 tablespoons juice. Set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-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@AOL.COM> Serving Ideas : Serve warm or at room temperature. NOTES : Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
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