• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cherry-Apple Turnovers

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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


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
NOTES : Spoon sauce over turnovers; sprinkle with almonds and powdered

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