Title: Cherry-Apple Turnovers
Categories: Desserts
Yield: 6 Servings

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
almonds).
Posted to EAT-L Digest 21 Jul 96

Date: Mon, 22 Jul 1996 16:13:29 -0400

From: Brenda Adams
Serving Ideas : Serve warm or at room temperature.

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