Brandied Prune Turnovers

Recipe Ingredients

2 cups	292g / 10oz	Chopped pitted prunes - (3/4 pound)
1/2 cup	118ml	Water
6 tablespoons	90ml	Brandy
1 tablespoon	15ml	Water
1 teaspoon	5ml	Cornstarch
6 tablespoons	90ml	Brown sugar
6 tablespoons	90ml	Chopped almonds or pecans - toasted
12		Frozen phyllo dough - thawed
		Butter-flavored vegetable cooking spray
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Combine 1 tablespoon water and cornstarch; stir well. Add cornstarch mixture to prune mixture; stir well. Stir in brown sugar. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Stir in nuts.

Working with 1 phyllo sheet at a time, heavily coat each sheet with cooking spray. Stack 1 phyllo sheet on top of another; coat top sheet with cooking spray. Using a pizza cutter or scissors, cut stack lengthwise into 4 (3-1/2-inch-wide) strips.

Spoon about 1-1/2 tablespoons prune mixture on 1 short side of each phyllo strip, and fold left bottom corner over mixture forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat with remaining sheets of phyllo.

Place triangles, seam sides down, on a baking sheet coated with cooking spray. Lightly spray tops with cooking spray. Bake at 350F for 20 minutes or until golden. Let cool completely on a wire rack. Sprinkle with powdered sugar.

Yield: 2 dozen (serving size: 2 turnovers).

Source:
Cooking Light, March 1995, page 174

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