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Cherry-Apricot Turnovers

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Recipe

Look so appealing, and taste delicious too. An excellent dessert to impress your guests.

 

Yield

16 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup apricot nectar
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½ cup apricots, dried
chopped
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cup brown sugar
packed
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¼ teaspoon lemon
rind, grated
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2 tablespoons lemon juice
fresh
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3 ounces cherries, dried
sweet
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2 tablespoons almonds
chopped
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½ teaspoon vanilla extract
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2 tablespoons butter
melted
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2 tablespoons canola oil
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6 sheets phyllo (filo) pastry sheets
frozen, thawed, 18 x 14-inch
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¼ cup graham cracker crumbs
divided
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2 tablespoons brown sugar
divided
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1 x nonstick cooking spray
*

Ingredients

Amount Measure Ingredient Features
237 ml apricot nectar
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118 ml apricots, dried
chopped
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79 ml brown sugar
packed
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1.3 ml lemon
rind, grated
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3E+1 ml lemon juice
fresh
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86.7 ml/g cherries, dried
sweet
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3E+1 ml almonds
chopped
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2.5 ml vanilla extract
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3E+1 ml butter
melted
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3E+1 ml canola oil
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6 sheets phyllo (filo) pastry sheets
frozen, thawed, 18 x 14-inch
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59 ml graham cracker crumbs
divided
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3E+1 ml brown sugar
divided
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1 x nonstick cooking spray
*

Directions

Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed, stirring occasionally.

Stir in almonds and vanilla. Cool completely.

Preheat oven to 375º.

Combine the butter and oil.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying).

Lightly brush phyllo sheet with 1 tablespoon butter mixture.

Sprinkle with 1 tablespoon crumbs and 1½ teaspoons brown sugar.

Repeat layers once.

Top with 1 phyllo sheet.

Gently press layers together.

Lightly coat top phyllo sheet with cooking spray.

Cut stack lengthwise into 4 (1½-inch-wide) strips.

Cut each strip in half crosswise.

Spoon 2 tablespoons of cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border.

Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle.

Tuck edges under triangle.

Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray.

Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray.

Bake at 375º for 15 minutes or until golden brown.

Remove from baking sheet, and cool on a wire rack.



* not incl. in nutrient facts Arrow up button

Comments


vegetarian

This was amazing!! The chilli really made it taste like restaurant quality!! Most delicious wrap I've ever eaten!

 

 

Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 4865% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 14mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 16%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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