Cherry-Apple Turnovers

Recipe: Cherry-Apple Turnovers


  • 1 1/4 cups frozen pitted dark sweet cherries
  • 1 medium Rome apple peeled, cored and coarsely chopped
  • sugar
  • 1/8 teaspoon almond extract
  • 1 Dash ground nutmeg
  • 6 sheets frozen phyllo pastry thawed
  • Butter-flavored vegetable cooking spray
  • 1/2 teaspoon cornstarch
  • 2 tablespoons sliced almonds toasted
  • 1 teaspoon powdered sugar


  1. Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)