Cherry-Apple Turnovers Recipe - Cooking Index
Cherry-Apple Turnovers Recipe - Cooking Index
| 1 1/4 cups | 78g / 2.8oz | Frozen pitted dark sweet cherries |
| 1 cup | 237ml | Rome apple (medium) |
| Peeled - cored and coarsely chopped | ||
| Sugar | ||
| 1/8 teaspoon | 0.6ml | Almond extract |
| 1 | Ground nutmeg | |
| 6 | Frozen phyllo pastry - thawed | |
| Butter-flavored vegetable cooking spray | ||
| 1/2 teaspoon | 2.5ml | Cornstarch |
| 2 tablespoons | 30ml | Sliced almonds - toasted |
| 1 teaspoon | 5ml | 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 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 400F 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).
Source:
Cooking Light, May/June 1993, page 98
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