| 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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