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Glazed Fruit Turnovers
in Diana's Recipe Book
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Phyllo is substituted for the pastry typically used to make turnovers. A sweet combination of apples, raisins, and cinnamon fill these light and tasty turnovers.
Nonstick cooking spray
1 cup chopped, peeled apple or pear
2 tablespoons raisins or snipped apricots
1 tablespoon granulated sugar
1 teaspoon all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 sheets frozen phyllo dough (17x12-inch rectangles), thawed
1/4 cup sifted confectioners' sugar
1 teaspoon fat-free milk
For filling, in a small mixing bowl combine apple or pear, raisins or apricots, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside. Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board. Spray with nonstick spray. Repeat layering and spraying remaining phyllo, keeping phyllo covered with a damp cloth, and removing only one sheet at a time. Using a sharp knife, cut the stack lengthwise into 4 strips.
For each turnover, spoon about one-fourth of the filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 angle. Continue folding to form a triangle that encloses the filling, using the entire strip. Repeat with remaining strips of phyllo and filling. Spray tops with nonstick cooking spray.
Spray a baking sheet with nonstick cooking spray. Place triangles on the baking sheet. Bake in a 350 degree F oven about 15 minutes or until golden.
For glaze, in a small bowl combine confectioners' sugar and milk. Drizzle over warm turnovers. Serve warm or cool.
Makes 4 turnovers.
|Date: September 21, 2002|